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Pioneer Woman best honey cake is a moist, tender snack cake with honey, lemon zest and toasted almonds that comes together in 1 hour 10 minutes. Try this easy honey cake recipe for Mother's Day brunch or an afternoon coffee break, since it's one-bowl simple and travels well to any potluck.
Rub the lemon zest into the sugar with your fingers before the butter goes in, because that releases the oils and flavors the whole cake. Skip it and the lemon tastes flat instead of bright.
Honey goes in twice here: half a cup in the batter and a warm lemon honey drizzle over the cake while it's still hot. The syrup soaks into the crumb and gives the top a sticky, glossy finish that a plain honey cake doesn't get.
What you need for this recipe
KitchenAid Artisan 5-quart stand mixer
It creams the butter and sugar to a light, fluffy base while your hands stay free.
Buy on AmazonReynolds unbleached parchment paper
A parchment lining lets the sticky honey cake slide out of the pan in one piece.
Buy on AmazonCheckered Chef cooling racks
Resting the cake on a rack keeps the bottom from steaming and turning soggy.
Buy on AmazonPantry pick Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz
Real vanilla extract, not imitation, for a clean and full vanilla flavor.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Pioneer Woman Best Honey Cake
Course: DessertCuisine: AmericanDifficulty: Easy8
servings25
minutes40
minutes510
kcalA buttery, tender crumb with a gentle ginger warmth is topped with a sticky honey glaze and crunchy toasted almonds. Greek yogurt keeps the texture soft, and a light snow of powdered sugar finishes each slice.
Ingredients
Baking spray with flour, for the pan
1/4 c. sliced almonds
1 1/4 c. all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. ground ginger
2/3 c. granulated sugar
2 tsp. lemon zest plus 1 tsp. lemon juice
1 c. (2 sticks) salted butter, at room temperature
3/4 c. honey
4 large eggs, at room temperature
1 tsp. vanilla extract
1/4 c. Greek yogurt, at room temperature
Powdered sugar, for dusting
Directions
- Prep the pan: Preheat the oven to 350°F and spray a 9-inch square baking pan with baking spray. Line the bottom with parchment paper, then spray it again.
- Toast the almonds: Spread 1/4 cup sliced almonds in a single layer on a baking sheet and bake for 7 to 9 minutes until fragrant and lightly browned. Let them cool completely on a cutting board, then chop them coarsely.
- Mix the dry ingredients: Whisk 1 1/4 cups all-purpose flour, 1 1/2 teaspoons baking powder and 1 1/2 teaspoons ground ginger together in a medium bowl. Set it aside while you start the batter.
- Rub zest into sugar: Add 2/3 cup granulated sugar and 2 teaspoons lemon zest to the bowl of a stand mixer fitted with the paddle. Rub the zest into the sugar with clean hands, which helps release the oils and flavors.
- Cream the butter: Add 1 cup (2 sticks) room temperature salted butter and mix on low speed for 1 minute until just combined. Scrape the bowl, then beat on medium-high for 3 to 4 minutes until light and fluffy.
- Add honey and eggs: Drop the speed to medium-low and beat in 1/2 cup of the honey until well combined. Then add 4 large room temperature eggs one at a time with 1 teaspoon vanilla extract, scraping the bowl as needed.
- Finish the batter: Gradually add the flour mixture, alternating with 1/4 cup room temperature Greek yogurt. Stop once everything is just combined so the cake stays tender.
- Fill the pan: Pour the batter into the prepared pan and spread it into an even layer with a spatula. Tap the pan a few times on a towel-lined countertop to knock out air bubbles.
- Bake and cool: Bake for 35 to 40 minutes, until a toothpick in the center comes out clean. Cool for 15 minutes, then turn the cake out onto a plate, remove the parchment and flip it onto a wire rack.
- Make the honey drizzle: While the cake cools, pour the remaining 1/4 cup honey into a liquid measuring cup. Microwave it in 10-second bursts for 20 to 30 seconds until thin and pourable, then stir in 1 teaspoon lemon juice.
- Glaze and serve: Pour the warm honey evenly over the warm cake and sprinkle the chopped almonds on top. Dust with powdered sugar just before serving, warm or at room temperature.
Tools for this recipe
- KitchenAid Artisan 5-quart stand mixer, Reynolds unbleached parchment paper, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.
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FAQs
Can I use a different sweetener instead of honey?
Maple syrup works in the drizzle, but the batter loses some of that floral honey flavor. I'd keep real honey in the cake itself since it also keeps the crumb moist.
Can I make this honey cake ahead of time?
Yes, bake it a day ahead and add the almonds and powdered sugar just before serving. The honey drizzle soaks in overnight, so the cake tastes even more moist the next day.
What can I use if I don't have a stand mixer?
A hand mixer works just as well for creaming the butter and sugar. Rub the zest into the sugar by hand first, then beat a minute or two longer until the mixture is light and fluffy.
Can I swap the Greek yogurt for something else?
Sour cream is the easiest swap, and it gives the same soft, tangy crumb. Use the same amount and keep it at room temperature so it blends in smoothly.
What's the most common mistake with this cake?
Pulling the almonds too late is a big one, because they go from golden to burnt fast. Overmixing the batter after the flour goes in is the other, which makes the cake dense instead of tender.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: KitchenAid Artisan 5-quart stand mixer, Reynolds unbleached parchment paper, Checkered Chef cooling racks.
See the dealsRee's newest cookbook The Essential Recipes.
As an Amazon Associate I earn from qualifying purchases.
