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Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper to ensure easy removal after baking.
Mix the Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside for later.
Cream the Butter, Honey, and Sugar: In a large mixing bowl, beat the softened butter, honey, and sugar together for about 3–4 minutes, or until the mixture is light and fluffy. This step is essential for creating a soft, airy texture in the cake.
Add the Eggs and Flavorings: Add the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the lemon zest, lemon juice, and vanilla extract to infuse the cake with bright citrus notes.
Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and the buttermilk to the butter mixture, beginning and ending with the flour. Mix just until the batter is smooth and combined—be careful not to overmix.
Bake the Cake: Divide the batter evenly among the prepared cake pans. Bake for 22–26 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Brush with Lemon Syrup (Optional): While the cakes are still warm, brush them lightly with the lemon syrup for extra moisture and flavor. This step is optional but adds an extra citrus punch to the cake.
Assemble the Cake: Once the cakes have cooled, layer them on a serving platter. Between each layer, you can add a light glaze, whipped cream, or even a dollop of lemon curd for added flavor. For a simpler option, you can simply dust the top with powdered sugar.
Garnish and Serve: Decorate the cake with fresh raspberries, lemon slices, and edible flowers. A final dusting of powdered sugar will give it an elegant, finished look. Serve and enjoy the sweet, citrusy delight!
Serving and Storage Tips:
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