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slices of Select Honey Cake with Lime Frosting Honey Cake with Lime Frosting

Honey Cake with Lime Frosting

Author Rachel
Prep Time 10 minutes
Cook Time 50 minutes
Yield 3 long loaf cakes
Print Pin Recipe

Description

Honey cake is one of those classic recipes that feels like a warm hug. Sensational when topped with lime frosting.
Kosher, Pareve

Equipment

  • 3 Long loaf pans (12 x 4.5 inch) OR
  • 9-Inch Fluted Tube Pan
  • Food processor
  • Parchment paper

Ingredients

For the cake:

  • 1 cup (200g) granulated sugar
  • 1 cup (360g) honey
  • 3 large eggs
  • 3/4 cup (180ml) canola oil
  • 1 Tablespoon orange liqueur (like Cointreau) optional
  • 1 1/2 teaspoon (15g) baking powder
  • 2 1/2 cups (350g) all-purpose flour+ a little more for dusting
  • 1 cup (240ml) boiling strong hot tea (black/Earl grey/Chai/cinnamon) (2-3 teabags)
  • a dash of salt
  • oil, margarine or shortening for greasing the pan

For frosting:

  • 2 cups powdered sugar add more until desired consistency is reached
  • 1 Tablespoon lime zest
  • 2 Tablespoons fresh lime juice
  • 1-4 Tablespoons water adjust as needed for consistency

Instructions

Prep the pan/s:

  • Loaf pans: Grease two loaf pans with "fat" and line with parchment paper, leaving a couple of inches of overhang on the long sides.
  • Fluted pan: Take a small amount of "fat" and spread it evenly over the entire inner surface of the pan. You can use your fingers, a pastry brush, or a paper towel to apply. Make sure to coat the bottom and sides thoroughly to prevent sticking. After greasing the pan, sprinkle a small amount of flour into it. Tilt and rotate the pan to distribute the flour evenly, covering the greased surfaces. The flour helps create a barrier between the batter and the pan, facilitating easy release once it's baked.Tap the pan gently or invert it and give it a few shakes to remove any excess flour. You want a thin, even coating that will prevent sticking without leaving a noticeable layer on the finished product.

The cake:

  • Preheat the oven to 320°F/160°C.
  • In a food processor, put sugar, honey, eggs, oil, orange liqueur (optional), and salt. Process to a uniform mixture (about 30 seconds).
  • Mix baking powder and flour thoroughly, then add to the mixer, processing for a few seconds to combine.
  • Carefully pour the boiling tea while the motor is running (through the sleeve of the lid) and process for just another few seconds to a uniform mixture.
  • Pour into the greased pans (batter is going to be very runny).
  • Bake for 45-60 minutes until the cake is puffed and browned and a toothpick inserted in the middle comes out with a few crumbs.
  • Let the cake cool completely. Once the cake is cool, prepare your frosting.

Make the frosting:

  • In a medium bowl, whisk together the powdered sugar, lime zest, and lime juice.
  • Gradually add the water, 1 tablespoon at a time, whisking well until you reach your desired consistency. If it becomes too thin, sift in more powdered sugar and mix.
  • Remove the cooled cake from the pan and drizzle or pour over top.

Notes

Tip 1: I highly recommend making this cake 1-2 days ahead of time. It will taste better, and the flavors will be stronger. Keep it in the fridge but serve at room temperature. 
Tip 2: Line your baking pan with parchment paper or heavily grease it. This step helps the cake to release easily from the pan.
Tip 3: You can bake this cake in a bundt pan, mini loaf pans, or cupcakes. The critical thing to remember is not to fill the pan over 3/4 complete and to adjust the baking time. You will need less time for a wider cake.
 
To store honey cake: Place it in an airtight container at room temperature for up to 3 days. If your home is warm or humid, it's better to refrigerate the cake to prevent the glaze from becoming too soft or melting. When refrigerated, the honey cake can last up to a week. Before serving, you can let it come to room temperature for the best texture and flavor