Dandelion Honey Lemon Glaze (Printable)

A fragrant cake featuring floral dandelion honey and a bright lemon glaze, ideal for spring or teatime.

# What You Need:

→ Cake

01 - 2 cups all-purpose flour
02 - 1.5 teaspoons baking powder
03 - 0.5 teaspoon baking soda
04 - 0.5 teaspoon fine sea salt
05 - 0.5 cup unsalted butter, room temperature
06 - 0.5 cup dandelion honey
07 - 0.5 cup granulated sugar
08 - 3 large eggs, room temperature
09 - 1 teaspoon pure vanilla extract
10 - 0.5 cup whole milk, room temperature
11 - 2 tablespoons lemon zest
12 - 2 tablespoons freshly squeezed lemon juice

→ Lemon Glaze

13 - 1 cup powdered sugar, sifted
14 - 2 to 3 tablespoons freshly squeezed lemon juice
15 - 1 tablespoon dandelion honey

# Step-by-Step:

01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large mixing bowl, cream butter, dandelion honey, and sugar together until light and fluffy, approximately 3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
05 - Add flour mixture in three parts, alternating with milk, beginning and ending with flour. Mix until just combined; do not overmix.
06 - Pour batter into prepared cake pan and smooth the top.
07 - Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
08 - Remove from oven and allow cake to cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
09 - In a small bowl, whisk together powdered sugar, lemon juice added gradually to reach desired consistency, and dandelion honey until smooth.
10 - Drizzle glaze over cooled cake. Let set for 10 to 15 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • The dandelion honey creates a subtle floral sweetness that feels sophisticated without being heavy or perfumy.
  • Lemon brightens everything and keeps the cake from tasting too precious—it's friendly and approachable.
  • It stays moist for days, which means you can actually bake it ahead without stress.
02 -
  • Don't skip the room temperature step for butter and eggs—cold ingredients won't incorporate properly and you'll end up with a grainy, dense cake.
  • Overmixing the batter after adding flour is the fastest way to ruin this cake, so fold gently and stop as soon as you see no streaks of flour.
  • If your dandelion honey is crystallized, warm it gently in a water bath before using it so it blends smoothly with the other ingredients.
03 -
  • Use a microplane zester to get the most lemon zest possible—it's finer than a box grater and you'll get more flavor without the white pith.
  • If the glaze looks too thick, add lemon juice one teaspoon at a time rather than pouring it in; it's easier to thin than to thicken.
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