By Dr. Leah Alexander | Published on July 25, 2023 | Last Updated on October 5, 2023
This Honey Baked Ham Lemon Cream Cake is a classic dessert that’s sure to please. With its zesty lemon flavor and creamy filling, this cake is perfect for any occasion. Plus, it’s simple to make and the results are always impressive.
So, if you’re looking for a delicious dessert that will wow your guests, this honey baked lemon cake is definitely one to try! Read on for the full guide, plus useful tips and nutrition information.
What is Honey Baked Ham Lemon Cream Cake?
Honey Baked Ham Lemon Cream Cake is a delicious and crowd-pleasing treat. The cake consists of two layers of buttery, moist cake filled with a creamy lemon filling.
It’s then topped with an indulgent cream cheese frosting that’s flavored with freshly squeezed lemon juice and zest. This cake is perfect for any special occasion, from birthday parties to holidays.
It’s sure to satisfy any sweet tooth with its irresistible combination of flavors and textures. Plus, it’s easy enough for beginner bakers to make but impressive enough for experienced pastry chefs.
What does it taste like?
Honey Baked Ham Lemon Cream Cake has a sweet and zesty flavor that will tantalize your taste buds. The cake itself is buttery and moist, with a light crumb that melts in your mouth.
The creamy lemon filling adds complexity to the flavor, while the cream cheese frosting brings it all together with its tangy sweetness. This dessert is perfect for both special occasions and everyday treats, as its flavor is sure to please everyone.
If you’re looking for a dessert that will wow your guests, Honey Baked Ham Lemon Cream Cake is the perfect choice. With its delicious flavor and easy preparation, it’s sure to become a favorite in no time.
How did I first get introduced to the Honey Baked Ham Lemon Cream Cake?
I first got introduced to Honey Baked Ham Lemon Cream Cake when I visited the American restaurant, Honey Baked Ham. The cake looked so inviting that I just had to try it.
When I took my first bite, it was love at first sight. The moist buttery cake combined with the sweet and tart flavor of the lemon cream filling was heavenly. And topped off with the luscious cream cheese frosting, it was truly a taste experience like no other.
I knew then and there that this had to be shared with my friends and family. So, after much experimentation in the kitchen, I finally perfected this for Honey Baked Ham Lemon Cream Cake.
Since then, I’ve served it at many events and celebrations, and it’s always a hit. Everyone loves the light yet flavorful texture of the cake, plus the zesty lemon filling and cream cheese frosting.
It’s no wonder why Honey Baked Ham Lemon Cream Cake is such a favorite dessert. It’s an easy-to-make treat that you can whip up in minutes for any occasion. So, why not give it a try and see for yourself? You won’t be disappointed.
How to make Honey Baked Ham Lemon Cream Cake?
Making Honey Baked Ham Lemon Cream Cake is easy and doesn’t take too much time. All you need are a few simple ingredients and follow the steps below:
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Ingredients
- All-purpose flour: This helps to give the cake structure and gives it a nice texture.
- Baking powder: This helps make the cake rise while baking.
- Baking soda: This also helps to make the cake rise while baking and adds an extra flavor and leavening agent.
- Salt: Salt enhances the flavor of all ingredients in the cake.
- Unsalted butter: Unsalted butter gives the cake a moist and rich flavor.
- Granulated sugar: This is what gives the cake its sweetness.
- Eggs: Eggs act as a binding agent, helping to hold all of the ingredients together.
- Sour cream: Sour cream adds moisture and richness to the cake, as well as a tangy flavor.
- Honey: Honey gives the cake a sweet flavor and helps to bind all of the ingredients together.
- Lemon zest: Lemon zest adds a bright, citrusy flavor and aroma to the cake.
- Fresh lemon juice: This is what gives the cake its tart and tangy flavor.
- Milk: Milk helps to create a soft and moist texture in the cake.
- Cream cheese: Cream cheese creates a creamy and luscious filling for the cake.
- Powdered sugar: Powdered sugar adds sweetness and helps to thicken the frosting.
Step-by-step instructions
Step 1
Preheat oven to 350°F. Grease two 8-inch round cake pans with baking spray or butter, then line each one with parchment paper.
Step 2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3
In a large bowl using an electric mixer on medium speed, cream butter and sugar until light and fluffy. Add eggs one at a time while mixing.
Step 4
Add sour cream, honey, lemon zest, and juice. Beat until combined.
Step 5
Gradually add the flour mixture while continuing to mix on low speed. Once all of the flour is incorporated, add in the milk and mix just until combined.
Step 6
Divide batter evenly between prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Step 7
Let cakes cool for 10 minutes before transferring to a cooling rack. Cool completely before frosting.
Step 8
To make the lemon cream filling, beat together butter and cream cheese with an electric mixer on medium speed until light and fluffy. Gradually add in powdered sugar, lemon juice, and zest. Beat until combined.
Step 9
To assemble the cake, place the first layer of cooled cake on a cake stand or plate. Spread ½ cup of lemon cream filling over the top. Top with a second layer of cake and spread the remaining lemon cream cheese frosting overtop.
Step 10
Garnish with fresh berries, edible flowers, or other decorations if desired.
Tips
– To make this even more delicious, try using flavored honey like lavender or orange blossom.
– If you’d rather not frost the cake, use a few spoonfuls of the lemon cream filling as a drizzle instead.
– Make sure that your butter and cream cheese are softened before blending together for frosting or filling.
– For an extra dose of flavor, stir in a teaspoon of vanilla extract to the frosting.
Honey Baked Ham Lemon Cream Cake Recipe
Equipment
- a bowl
- two 9-inch cake pans
- an electric mixer
- a sieve
- A saucepan
Ingredients
For the cake:
- 1 cup butter unsalted and softened
- 2 tsp baking powder
- 8 tbsp Pure Honey
- 1 tsp Clabber Girl Baking Soda
- 4 eggs, at room temperature
- 4 cups all-purpose flour
- 1 tsp salt
- ½ cup buttermilk or whole milk
- 2 cups granulated sugar
- 8 tbsp fresh lemon juice
- 1 cup sour cream, at room temperature
- 2 tbsp the lemon zest (reserved from the juiced lemon)
For the lemon cream filling:
- 8 oz softened cream cheese
- 2 tbsp lemon zest
- 4 cups sugar powdered
- 1 cup butter unsalted and softened
- 1/4 cup lemon juice fresh
For the lemon cream cheese frosting:
- 1 cup butter unsalted and softened
- 1/4 cup lemon juice fresh
- 16 oz of softened cream cheese
- 2 tbsp lemon zest
- 8 cups sugar powdered
Instructions
- Preheat oven to 350°F. Grease two 8-inch round cake pans with baking spray or butter, then line each one with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl using an electric mixer on medium speed, cream butter and sugar until light and fluffy. Add eggs one at a time while mixing.
- Add sour cream, honey, lemon zest, and juice. Beat until combined.
- Gradually add the flour mixture while continuing to mix on low speed. Once all of the flour is incorporated, add in the milk and mix just until combined.
- Divide batter evenly between prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Let cakes cool for 10 minutes before transferring to a cooling rack. Cool completely before frosting.
- To make the lemon cream filling, beat together butter and cream cheese with an electric mixer on medium speed until light and fluffy. Gradually add in powdered sugar, lemon juice, and zest. Beat until combined.
- To assemble the cake, place the first layer of cooled cake on a cake stand or plate. Spread ½ cup of lemon cream filling over the top. Top with a second layer of cake and spread the remaining lemon cream cheese frosting overtop.
- Garnish with fresh berries, edible flowers, or other decorations if desired.
Notes
Nutrition Information
Calories: 225 kcal | Carbohydrates: 28 g | Protein: 4 g | Fat: 11 g | Saturated Fat: 7g | Cholesterol: 49 mg | Sodium: 220 mg | Potassium: 79 mg | Fiber: 1 g | Sugar: 19 g
What to serve with Honey Baked Ham Lemon Cream Cake?
When it comes to choosing the perfect accompaniment to a Honey Baked Ham Lemon Cream Cake, there are many options that will help bring out its unique flavor. For an extra sweet touch, try serving the cake with a scoop of vanilla bean ice cream or freshly whipped cream.
The creamy texture will pair perfectly with the tart lemon and zesty honey flavors in the cake. For a savory option, try serving the cake with a side of freshly roasted ham or turkey. The smoky flavor will pair nicely with the sweet and zesty notes of the cake.
Or, for an extra special addition, top the cake off with some candied nuts and dried fruits. This will add crunch and texture to the recipe while also helping to bring out the flavor of the lemon and honey.
How to store leftover Honey Baked Ham Lemon Cream Cake?
To store leftover Honey Baked Ham Lemon Cream Cake, first allow the cake to cool completely before transferring it to an airtight container. This will help keep the cake from becoming soggy and will also preserve its flavor and texture.
Make sure that you don’t stack the layers of cake when storing them, as this could cause them to stick together. You can store the cake in the refrigerator for up to 5 days., To reheat, simply place a slice of cake on a plate and microwave on high for 30-45 seconds or until heated through.
If you’d like to freeze the cake, make sure it is wrapped tightly in plastic wrap before freezing for up to 3 months. When ready to serve, thaw the cake in the refrigerator overnight before reheating.
Can pregnant women eat this?
Yes, pregnant women can eat this Honey Baked Ham Lemon Cake. It is made with ingredients that are generally safe for pregnant women to consume, such as eggs and butter.
However, to be extra cautious, it is best to check with your doctor before eating any cake while pregnant. Additionally, make sure that all the ingredients used in this recipe are fresh and not expired. That way, you can be sure that the cake is safe to eat.
FAQs
Can I make this dairy-free?
Yes, it is possible to make this Honey Baked Ham Lemon Cream Cake dairy-free. You will need to substitute the butter and cream cheese with vegan alternatives such as Earth Balance or Miyoko’s Creamery butter, and a vegan cream cheese such as Daiya.
Can I use a different type of flour?
Yes, you can use any type of all-purpose flour for this recipe. However, using cake or pastry flour will yield a lighter and more delicate texture in the finished cake.
Can I use fresh lemons instead of juice?
Yes, you can use fresh lemons instead of juice for this Honey Baked Ham Lemon Cream Cake. You will need the zest and juice of two lemons in order to get the same amount of flavor as using bottled lemon juice.
Can I make cupcakes instead?
Yes, you can make cupcakes with this recipe. To do so, divide the batter among cupcake liners and bake for 15-20 minutes. You will not need to adjust the baking time or temperature, but you may need to check the cupcakes a few minutes earlier as they may be ready sooner than the cakes.
Wrapping Up
I hope that this guide to making a Honey Baked Ham Lemon Cream Cake has been helpful. Remember to use the freshest ingredients you can find and don’t be afraid to experiment with different flavors and decorations. With some practice, you will be sure to create a delicious cake that everyone will love!
Please share this article with others so that they too can learn how to make this delicious Honey Baked Ham Lemon Cream Cake. Thanks for reading.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
