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Moist Lemon Herb Cake Recipe with Easy Honey Buttercream Frosting

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A bright, fresh lemon herb cake with a moist, tender crumb and a silky honey buttercream frosting. Perfect for spring gatherings or afternoon tea, this cake combines fresh thyme and rosemary with lemon zest and juice for a subtle aromatic twist.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) sour cream
  • 2 tbsp finely grated lemon zest (about 2 large lemons)
  • ¾ cup (180ml) freshly squeezed lemon juice (about 3 lemons)
  • 1 tbsp fresh thyme leaves, finely chopped (optional but recommended)
  • 1 tsp fresh rosemary, finely chopped
  • For the Honey Buttercream Frosting:
  • 1 cup (227g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • ¼ cup (85g) honey
  • 2 tbsp heavy cream or milk
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar until light and fluffy, about 5-7 minutes.
  4. Add eggs one at a time, mixing well after each addition.
  5. Stir in lemon zest, lemon juice, thyme, and rosemary.
  6. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with sour cream, starting and ending with dry ingredients. Mix gently until combined.
  7. Divide batter evenly between prepared pans and smooth tops.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. To make frosting, beat softened butter until creamy. Gradually add powdered sugar, then mix in honey, heavy cream, vanilla extract, and salt. Beat on high speed until light and fluffy, about 3-5 minutes.
  11. Assemble cake by spreading frosting on one layer, topping with second layer, and covering entire cake with remaining frosting. Garnish with lemon slices or chopped herbs if desired.

Notes

Use room temperature ingredients for best results. Do not overmix after adding flour to avoid dense cake. Start checking cake at 30 minutes to prevent drying out. If frosting is too soft, chill before frosting; if too stiff, add a splash of cream or milk. Fresh herbs are preferred for best flavor. For gluten-free, substitute flour with gluten-free blend and add extra baking powder. For dairy-free, use coconut yogurt and plant-based butter, and swap honey for maple syrup in frosting.

Nutrition

Keywords: lemon cake, herb cake, honey buttercream, lemon herb cake, moist cake, spring dessert, easy cake recipe, homemade cake

Find it online: https://lenatable.com/moist-lemon-herb-cake-recipe-with-easy-honey-buttercream-frosting/