Go Back
–+ servings
Honey Baked Ham Lemon Cream Cake Recipe

Honey Baked Ham Lemon Cream Cake Recipe

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 Ham Lemon Cream Cake is definitely one to try! Read on for the full guide, plus useful tips and nutrition information.
No ratings yet
Print Pin Rate
Author: Dr. Leah Alexander
Course: Cake, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 people
Calories: 280kcal

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

- 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.
Keyword: Honey Baked Ham Lemon Cream Cake Recipe, honeybaked ham desserts