The Best Honey Bundt Cake Recipe

Name: The Best Honey Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups liquid honey; 1 cup strong brewed tea; 1 tablespoon grated lemon zest; 2 3/4 cups flour; 2 teaspoons baking powder; 2 teaspoons cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon ground ginger; 1/4 teaspoon allspice; 1/4 teaspoon salt; 1 cup golden raisin; 4 eggs; 1/4 cup oil; 1 tablespoon pure vanilla extract or 1 tablespoon brandy; 1 cup sugar; GLAZE; 1/2 cup icing sugar; 4 -5 teaspoons fresh lemon juice

Servings: persons

1 1/2 cups liquid honey
1 cup strong brewed tea
1 tablespoon grated lemon zest
2 3/4 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon salt
1 cup golden raisin
4 eggs
1/4 cup oil
1 tablespoon pure vanilla extract or 1 tablespoon brandy
1 cup sugar
GLAZE
1/2 cup icing sugar
4 -5 teaspoons fresh lemon juice

1
Set oven to 325 degrees.
2
Set oven rack to middle position.
3
Grease a Bundt pan.
4
In a bowl, sift together flour, baking powder, cinnamon, baking soda, ginger, allspice and salt; set aside.
5
In a small saucepan bring honey JUST to a boil; remove from heat, and stir in tea and grated lemon peel; set pan aside and cool slightly.
6
In a bowl, beat eggs for about 5 minutes, or until thick, pale and frothy.
7
Beat in oil and vanilla or brandy (if using).
8
Beat in sugar 2 tablespoons at a time until well blended.
9
Alternately fold in flour and honey mixture (batter will be fairly thin).
10
Add/fold in raisins.
11
Pour batter into prepared Bundt pan.
12
Bake in center oven for 60-70 mins, or until cake tests done.
13
To make glaze: in a small bowl, whisk together, 1/2 cup icing sugar and 4 tsp fresh lemon juice to make a glaze, drizzle over cake.

1151

kcal

Calories

Fat

217

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.
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 18 ingredients. The key ingredients include: 1 1/2 cups liquid honey, 1 cup strong brewed tea, 1 tablespoon grated lemon zest, 2 3/4 cups flour, and more.

Yes, The Best Honey Bundt 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!

The Best Honey Bundt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions