Not Enough Lemon

I was excited to make this cake. I love cake, but sometimes get a little bored with the regular chocolate.

This recipe seemed unique. I had high hopes for it.

There is definitely a lot of honey in the cake. This works great as a sweetener for the cake itself.

The cake was very moist, which is great for a dessert.

My only complaint with the cake itself is that is tasted more of honey than of lemon. Honestly, I couldn’t really taste the lemon at all.

The frosting was super sweet. The honey and the sugar combined gave it a very sweet feel.

I think it was a little too sweet. Maybe it was just me though.

I served the cake at a dinner party. My guests loved it. So maybe the frosting was just too sweet for me. . .

Watch The Video

HONEY LEMON LAYER CAKE

1/2 Cup Shortening

1 Cup Honey

2 Eggs

2 Cups Sifted Cake Flour

3/4 Teaspoon Baking Soda

1/2 Teaspoon Salt

1/4 Cup Milk

2 Tablespoons Lemon Juice

HONEY CREAM CHEESE FROSTING

3 Ounces Cream Cheese

1 Tablespoon Honey

2 1/2 Cups Sifted Confectioners’ Sugar

Cream together shortening and honey. Add eggs, one at a time, beating well after each addition. Sift together the flour, baking soda and salt .Sour milk with lemon juice Add sifted ingredients alternately with sour milk to egg mixture. Pour into two greased 8 inch layer cake pans. Bake in a 350 degree oven for 25 to 30 minutes. For frosting - blend cheese with honey. Gradually add sugar, beating until smooth. Frost in between and on top of cakes to assemble.