An Italian in my Kitchen · by Rosemary Molloy
Honey Lemon Cake
NUTRITION · PER SERVING65M COOK
CAL 18%·PRO 8%
CARBS 58G64% OF CAL
1G FIBER27G OTHER31G TOTAL SUGAR
FAT 14G35% OF CAL
8G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender, moist cake with bright honey and lemon flavor, finished with a simple lemon glaze. It's a light, naturally sweet dessert that showcases citrus beautifully.
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View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- ⅓ cup + 1½ tablespoons milk (2% or whole milk)
- ½ cup butter (softened)
- 2 cups cake / pastry flour
- 1½ teaspoons baking powder
- 1 pinch salt (if you use unsalted butter then add ¼ teaspoon salt)
- 1 tablespoon lemon zest
- ⅓ cup +1½ tablespoons honey
- 1 large egg yolk
- 1-2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup powdered / icing sugar
- 1 tablespoon butter (softened)
- 2 tablespoons lemon juice
At a glance
PER SERVING · TIME 65M
CAL 18%·PRO 8%
CARBS 58G64% OF CAL
1G FIBER27G OTHER31G TOTAL SUGAR
FAT 14G35% OF CAL
8G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 35m
- Sodium
- 92mg
- Total sugar
- 31g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 79mg
- Calcium
- 27mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 92MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.