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Honey Loaf Cake

Prep Time:

15 minutes

Bake Time:

50 minutes

Total Time:

1.5 hours


6-8 servings




For the cake:

  • ½ cup + 2 tablespoons unsalted butter, melted

  • ¼ cup Bee Friends Farm rosebud lavender lemon creamed honey

  • 8 large eggs

  • 1 teaspoon lemon extract

  • 2 ¼ cups cake flour + more for dusting

  • ¼ teaspoon salt

  • 1 ½ teaspoons baking powder


For the glaze:

  • ½ cup powdered sugar

  • 1 tablespoons Bee Friends Farm wildflower honey

  • 1 teaspoon vanilla extract

  • 1 tablespoon unsalted butter, melted

  • 1 tablespoon whole milk

Tools Needed

Loaf Pan

Basting Brush

Stand Mixer

Cooling Rack

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Bake with Me


Adapted from Nordic Ware

  1. Preheat oven to 300℉.

  2. Evenly brush the interior of the loaf pan with butter, then lightly dust the interior with flour.

  3. Make the cake: In the bowl of a stand mixer fitted with a whisk attachment, mix together the honey and butter. Add eggs and lemon extract and mix. 

  4. In a separate bowl, sift together flour, salt, and baking powder. Add the dry ingredients into the stand mixer ⅓ at a time. Mix until well-combined. 

  5. Pour the batter into the prepared loaf pan, only filling until ¾ of the way full. Use a silicone spatula to evenly spread the batter in the pan, and gently tap pan on a hard surface to remove any air bubbles.

  6. Bake loaf pan for 50-60 minutes, or until a cake tester inserted into the center comes out clean.

  7. Allow cake to cool in loaf pan for 10 minutes, then invert onto a cooling rack. Place cooling rack on a baking sheet.

  8. Make the glaze: In a medium bowl, whisk all the ingredients together until well-combined and slightly runny. If too thick, add more milk ½ tablespoon at a time.

  9. While the cake is still warm, drizzle the glaze over the cake. Use a brush to evenly spread the glaze across the top. Enjoy!


Dessert, Bee Friends Farm

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