This rich lemon honey bundt cake is loaded with the honey flavor and the perfect amount of lemon. Top it with the caramelized honey glaze for an extra special treat.
Honey and lemon are a perfect match. They come together beautifully in this Italian Bundt cake. It is the perfect mix of sweet and tart and the texture of the cake itself is great thanks to buttermilk and sour cream.
The glaze melts in to take it to the next level of amazing. It is perfect for any special occasion.
I know it is hard to believe, but at one point MiMi was the dessert committee for our family. I seem to have taken that over in the last few years.
My cousins would rave over her sweets. My siblings and I didn’t know how good we had it.
In the early stages of this site, she was helping quite a bit and having fun making paired cakes and ice creams. On this particular day everything was Italian themed.
The dinner was a wonderful rolled beef stuff with all the good stuff. We finished the meal with this cake and lemon Italian ice.
I am not sure why we didn’t share the Italian ice recipe because it was delicious. If that is something you would be interested in, let me know in the comments.
There would be no complaints if we whipped up more so that we could share the recipe, of that I am certain. Just give us the excuse to need to do it!
Here is what MiMi had to say about the cake:
We recently made Maw-Maw’s Italian Braciole for our family dinner. Since we had an Italian inspired dinner I felt we should have Italian all of the way through dessert.
I found a recipe for lemon Italian ice that I decided to make, but felt like baking too. That’s when I found Lemon Pound Cake on My Recipe Confessions. I changed it up just a little bit and the results were wonderful.
Tips for making this bundt cake
Start with softened butter and room temperature eggs, sour cream and buttermilk to make incorporating everything easier. From there the batter is super simple.
This cake is absolutely loaded with honey, it is the predominant flavor. So you may want to use a mild to moderate flavored honey unless you are a HUGE honey fan.
A fun fruity orange blossom style honey would be lovely. It might even be fun to use a little lavender honey or something if you like a bit of floral.
For a bolder lemon flavor, feel free to add a bit of lemon extract. It is easy to alter the recipe a bit to get it just the way you want it!
Making the glaze
The glaze is also super simple to make. Start by stirring together a little lemon juice, sugar and honey.
Melt it over medium heat until the sugar is dissolved. Then let it continue cooking until it is bubbly and golden brown, a few minutes should do it.
Stir in a pinch of salt, cream and butter to round out the caramelly goodness. Let it cool while the cake finishes baking.
Pouring the mostly cool glaze over the still warm cake allows some of it to sink into the cake. For a cleaner finish, glaze the cake over a wire rack and allow the excess to drip onto a sheet pan.
If you don’t mind a little pool of glaze around your cake, go ahead and do it with the cake on the cake plate. Either way, it will taste amazing!
- 3 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups honey
- 3 eggs
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 4 Tablespoons lemon juice
- 1 Tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 Tablespoon lemon juice
- 1 cup granulated sugar
- 1/4 cup honey
- 1/3 cup heavy cream
- 2 Tablespoons butter
- pinch of salt
- Preheat oven to 300°F
- Combine flour, baking powder and salt with a whisk and set aside.
- Cream butter and honey until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, lemon juice, lemon zest, vanilla and almond extract.
- Mix 1/3 of the flour mixture into the butter mixture. Mix in half of the buttermilk and then add in another 1/3 of the flour mixture. Then mix in the rest of the buttermilk and finish by adding in the last 1/3 of the flour mixture. Mix just until combined.
- Pour cake batter into a greased Bundt pan.
- Bake for 60-65 minutes or until toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake plate. Let cool for 5 more minutes and then cover with glaze.
- While the cake is baking, prepare the glaze. Combine the lemon juice, sugar and honey in a medium pan over medium heat. Stir until the sugar dissolves into a liquid. Continue to cook without stirring, swirling the pan occasionally. Mixture will bubble and start to darken in color. Once mixture is a medium brown remove from heat. Carefully stir in the butter. Add cream and stir until smooth. Add salt and stir until combined.
- Let sauce cool until just warm before using on the cake.
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Amount Per Serving: Calories: 491Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 80mgSodium: 109mgCarbohydrates: 82gFiber: 1gSugar: 64gProtein: 5g
All nutritional information is estimated and will depend on the exact ingredients you use.
This recipe was originally published in May of 2016. It was republished with new photos and an updated glaze recipe in 2021.