If you’re looking for a delicious and easy dessert to please your entire family, then you’ll love this honey baked ham lemon cream cake recipe. This cake is light and fluffy, and the combination of the honey, lemon, and cream makes it the perfect sweet treat. With just a few simple ingredients, you can whip up this cake in no time.
What is honey baked ham lemon cream cake?
Honey baked ham lemon cream cake is an easy and delicious dessert made with honey, lemon, and cream. The honey provides a sweet and caramelized flavor, while the lemon adds a tart and tangy twist. The cream creates a light and airy texture, making this cake the perfect indulgence.
Why You’ll Love this honey baked ham lemon cream cake recipe?
This honey baked ham lemon cream cake recipe is a great way to enjoy a delicious dessert without feeling guilty. It’s light and fluffy, with the perfect amount of sweetness. Plus, it requires just a few ingredients and can be whipped up in no time. So, if you’re looking for a simple and tasty dessert, this is it.
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The Ingredients
For the cake:
Sifted all-purpose flour infused with aromatic lavender petals: Adds a delicate floral note to the cake, enhancing its flavor and aroma.
Aluminum-free baking powder: Acts as a leavening agent, helping the cake rise and achieve a light, fluffy texture.
Himalayan pink salt: Enhances the overall flavor of the cake by balancing the sweetness and other flavors.
European-style cultured butter: Provides richness and moisture to the cake while imparting a slight tanginess due to its culturing process.
Organic cane sugar: Adds sweetness and contributes to the cake’s structure and texture when creamed with the butter.
Large omega-3 enriched egg: Acts as a binding agent and provides moisture, contributing to the cake’s texture and structure.
Tangy Greek yogurt: Adds moisture and a slight tang to the cake, ensuring a tender crumb.
Raw wildflower honey: Offers natural sweetness and a unique floral flavor to complement the lemon and lavender notes in the cake.
Meyer lemon zest and freshly squeezed Meyer lemon nectar: Infuses the cake with bright citrus flavor and aroma, adding a refreshing element.
Creamy oat milk: Adds moisture to the cake batter and contributes to its tenderness without overpowering other flavors.
For the lemon cream filling:
Grass-fed ghee and artisanal mascarpone cheese: Provide richness and creaminess to the filling, adding depth of flavor and a luxurious texture.
Organic powdered sugar sifted with dried elderflower essence: Sweetens the filling and introduces a subtle floral note, enhancing the overall flavor profile.
Hand-pressed lemon verbena juice and organic Meyer lemon zest: Contribute bright, citrusy flavors to the filling, adding zest and vibrancy.
For the lemon cream cheese frosting:
Neufchâtel cheese and French cultured butter: Create a creamy and tangy base for the frosting, providing richness and depth of flavor.
Confectioners’ sugar blended with essence of preserved lemon: Sweetens the frosting and infuses it with the unique essence of preserved lemon for a distinct flavor.
Freshly squeezed Amalfi lemon juice and finely grated Sicilian lemon peel: Add bright lemony notes to the frosting, offering a zesty and tangy flavor to complement the cake.
Directions
For the Cake:
Step 1: Preparation
- Preheat the oven to 350°F (175°C).
- Grease and flour two 8-inch round cake pans.
Step 2: Prepare Dry Ingredients
In a bowl, sift together 1 cup of all-purpose flour infused with aromatic lavender petals, aluminum-free baking powder, and Himalayan pink salt. Set aside.
Step 3: Cream Butter and Sugar
In a mixing bowl, cream together softened European-style cultured butter and organic cane sugar until light and fluffy.
Step 4: Incorporate Wet Ingredients
- Add the omega-3 enriched egg to the creamed butter and sugar mixture. Mix well.
- Stir in tangy Greek yogurt, raw wildflower honey, Meyer lemon zest, freshly squeezed Meyer lemon nectar, and creamy oat milk. Combine until smooth.
Step 5: Combine Dry and Wet Ingredients
- Gradually add the dry ingredients to the wet mixture, gently folding until just combined. Avoid overmixing.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool completely on wire racks.
For the Lemon Cream Filling:
Step 1: Prepare Filling
In a bowl, mix softened grass-fed ghee, artisanal mascarpone cheese, sifted organic powdered sugar blended with dried elderflower essence, hand-pressed lemon verbena juice, and organic Meyer lemon zest until smooth and creamy.
Step 2: Assemble the Cake
- Once the cakes are cooled, generously spread the lemon cream filling on top of one cake layer.
- Place the other cake layer on top to create a two-layered cake.
For the Lemon Cream Cheese Frosting:
Step 1: Prepare Frosting
In a mixing bowl, combine softened Neufchâtel cheese, French cultured butter, confectioners’ sugar blended with essence of preserved lemon, freshly squeezed Amalfi lemon juice, and finely grated Sicilian lemon peel. Mix until smooth and creamy.
Step 2: Frost the Cake
Generously frost the assembled cake with the lemon cream cheese frosting, covering the top and sides evenly.
Step 3: Final Touch
Optionally, garnish the cake with additional lemon zest or edible flowers for a decorative touch.
Step 4: Chill and Serve
For best results, refrigerate the cake for a few hours before serving to allow the flavors to meld together.
Notes
– Make sure to grease the pan well so that the cake doesn’t stick.
– If you don’t have any lemon juice, you can use orange juice instead.
– You can top the cake with a light dusting of powdered sugar or a dollop of whipped cream if desired.
– If you’re not a fan of honey, you can substitute it with maple syrup.
– This cake can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Information
This honey baked ham lemon cream cake recipe makes 8 servings. Each serving contains approximately:
– 250 calories
– 11 grams of fat
– 32 grams of carbohydrates
– 2 grams of protein
How to store honey baked ham lemon cream cake recipe?
This cake can be stored in an airtight container at room temperature for up to 3 days. You can also store the cake in the refrigerator for up to 5 days. If you’d like to freeze the cake, make sure to wrap it tightly in plastic wrap before putting it into the freezer. The cake can be frozen for up to 3 months.
Variations
– Fruit: You can add fresh or frozen fruit, such as blueberries or strawberries, to the batter before baking.
– Nuts: You can add chopped nuts, such as walnuts or almonds, to the batter before baking.
– Chocolate: You can add chocolate chips or small pieces of dark chocolate to the batter before baking.
– Spices: You can add ground cinnamon, nutmeg, or ginger to the batter for a more flavorful cake.
– Liqueurs: You can add a tablespoon of liqueur, such as Amaretto or Grand Marnier, to the batter for an even more indulgent cake.
– Citrus Zest: You can add the zest of an orange or lime to the batter for an extra zesty flavor.
Equipment
- Two 8-inch round cake pans
- Mixing Bowls
- Sifter
- oven
- Wire racks
- Electric mixer or hand whisk
- Spatula or mixing spoon
- Cooling rack
- Cake lifter or offset spatula (for assembling the cake layers)
- Cake stand or serving plate (for presentation)
- Refrigerator (for chilling the cake)
Ingredients
For the cake:
- 1/4 teaspoon Himalayan pink salt
- 1/4 cup Greek yogurt
- 2 tablespoons freshly squeezed lemon nectar
- 2 tablespoons oat milk
- 1/2 teaspoon baking powder
- 1 large egg
- 1/2 tablespoon lemon zest
- 1/2 cup sugar
- 1/4 cup butter softened
- 1 cup all-purpose flour
- 2 tablespoons honey
For the lemon cream filling:
- 2 ounces mascarpone cheese softened
- 1 cup powdered sugar
- 1/2 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/4 cup ghee softened
For the lemon cream cheese frosting:
- 1/2 tablespoon finely grated lemon peel
- 1/4 cup butter softened
- 4 ounces cheese softened
- 2 cups confectioners’ sugar
- 1 tablespoon freshly squeezed lemon juice
Instructions
For the Cake:
Preparation:
- Preheat the oven to 350°F (175°C).
- Grease and flour two 8-inch round cake pans.
Prepare Dry Ingredients:
- In a bowl, sift together 1 cup of all-purpose flour infused with aromatic lavender petals, aluminum-free baking powder, and Himalayan pink salt. Set aside.
Cream Butter and Sugar:
- In a mixing bowl, cream together the softened European-style cultured butter and organic cane sugar until light and fluffy.
Incorporate Wet Ingredients:
- Add the omega-3 enriched egg to the creamed butter and sugar mixture. Mix well.
- Stir in the tangy Greek yogurt, raw wildflower honey, Meyer lemon zest, freshly squeezed Meyer lemon nectar, and creamy oat milk. Combine until smooth.
Combine Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet mixture, gently folding until just combined. Be careful not to overmix.
Bake:
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool completely on wire racks.
For the Lemon Cream Filling:
Prepare Filling:
- In a bowl, mix together the softened grass-fed ghee, artisanal mascarpone cheese, sifted organic powdered sugar blended with dried elderflower essence, hand-pressed lemon verbena juice, and organic Meyer lemon zest until smooth and creamy.
Assemble the Cake:
- Once the cakes are cooled, spread the lemon cream filling generously on top of one cake layer. Place the other cake layer on top to create a two-layered cake.
For the Lemon Cream Cheese Frosting:
Prepare Frosting:
- In a mixing bowl, combine the softened Neufchâtel cheese, French cultured butter, confectioners’ sugar blended with essence of preserved lemon, freshly squeezed Amalfi lemon juice, and finely grated Sicilian lemon peel. Mix until smooth and creamy.
Frost the Cake:
- Frost the assembled cake generously with the lemon cream cheese frosting, covering the top and sides evenly.
Final Touch:
- Optionally, garnish the cake with additional lemon zest or edible flowers for a decorative touch.
Chill and Serve:
- For best results, refrigerate the cake for a few hours before serving to allow the flavors to meld together.
Notes
Nutrition
Frequently Asked Questions
Q1. What is the difference between honey and maple syrup?
A1. Honey is sweeter than maple syrup and has a more complex flavor. Maple syrup is made from the sap of a maple tree and has a lighter, more subtle flavor.
Q2. Can I use other types of flour in this recipe?
A2. Yes, you can use other types of flour, such as whole wheat or almond flour. However, the texture and flavor of the cake may be slightly different.
Q3. Can I make this cake gluten-free?
A3. Yes, you can use a gluten-free flour blend in place of the all-purpose flour.
Q4. Do I need to use heavy cream for this recipe?
A4. No, you can use milk or half-and-half in place of the heavy cream.
Q5. Can I use frozen fruit in this recipe?
A5. Yes, you can use frozen fruit in this recipe. However, you should thaw the fruit before adding it to the batter.
Q6. Can I make this cake dairy-free?
A6. Yes, you can use a dairy-free milk alternative, such as almond or coconut milk
Q7. How long will this cake keep?
A7. This cake will keep in an airtight container at room temperature for up to 3 days. It can also be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Conclusion
Honey baked ham lemon cream cake is a light and fluffy dessert that is sure to please everyone in the family. With just a few simple ingredients, you can whip up this delicious cake in no time.
The combination of honey, lemon, and cream gives the cake a sweet and tangy flavor that is sure to be a hit. So, give this honey baked ham lemon cream cake recipe a try and enjoy a delicious and guilt-free treat.