Honey Cake Recipe

Name: Honey Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, room temperature; 2/3 cup packed light brown sugar; 1/3 cup plus 1 tbsp honey, warmed until fluid; 4 large eggs, lightly beaten; 3 1/4 cup all purpose flour; 1 1/2 tsp baking powder; 1 tsp ground cinnamon; 2/3 cup confectioners sugar; 1 tbsp honey; ½ tbsp hot water; 9 x 5-in (23 x 13cm) loaf pan

Servings: persons

1
Preheat the oven to 350F (180C).
2
Butter a 9 x 5in (23 x 13cm) loaf pan and line the bottom with wax paper.
3
To make the cake, beat the butter and brown sugar with an electric mixer until pale and creamy.
4
Beat in the honey.
5
One at a time, beat in the eggs, beating well after each addition.
6
Add a little flour if the mixture begins to curdle.
7
Sift together the flour, baking powder, and cinnamon.
8
Stir into the butter mixture.
9
Spread in the pan and smooth the top.
10
Bake for 5060 minutes, or until a wooden toothpick inserted in the center comes out clean.
11
If the loaf is browning too quickly, tent with foil.
12
Cool in the pan on a wire rack for 10 minutes.
13
Invert and unmold onto the rack, peel off the paper, and let cool.
14
To make the icing, mix the confectioner's sugar and honey, then stir in enough hot water to make a fluid icing.
15
Drizzle the icing over the cake, letting it drip down the sides.

1250

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup butter, room temperature, 2/3 cup packed light brown sugar, 1/3 cup plus 1 tbsp honey, warmed until fluid, 4 large eggs, lightly beaten, and more.

Yes, Honey Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Honey Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions