Jewish Honey Cake Recipe

Name: Jewish Honey Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggs; 1 tablespoon fresh lemon juice; 1 fresh lemon rind, of grated; 1/3 cup vegetable oil; 1 cup honey; 1 cup warm strong black coffee; 3 1/2 cups all-purpose flour, sifted; 2 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon cream of tartar; 1 cup dark brown sugar; 1 teaspoon cinnamon; 1/2 cup slivered almonds

Servings: persons

3 large eggs
1 tablespoon fresh lemon juice
1 fresh lemon rind, of grated
1/3 cup vegetable oil
1 cup honey
1 cup warm strong black coffee
3 1/2 cups all-purpose flour, sifted
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cream of tartar
1 cup dark brown sugar
1 teaspoon cinnamon
1/2 cup slivered almonds

1
Preheat the oven to 350 degrees and grease and flour a 10-inch tube pan.
2
Place the eggs, lemon juice, lemon rind, oil, honey and coffee in a bowl of an electric mixer.
3
Mix on low speed until well blended.
4
In a separate bowl combine the flour, baking powder, baking soda, salt, cream of tartar, sugar and cinnamon with a fork until mixed.
5
Gradually add the flour mixture to the eggs mixture, mixing for about 5 minutes or until well blended.
6
Fold in the slivered almonds.
7
Pour the batter into the tube pan.
8
Bake in the oven for 50 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean.

1177

kcal

Calories

Fat

193

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 14 ingredients. The key ingredients include: 3 large eggs, 1 tablespoon fresh lemon juice, 1 fresh lemon rind, of grated, 1/3 cup vegetable oil, and more.

Yes, Jewish 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!

Jewish Honey Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions