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Slice of one-layer citrus cake with honey cream cheese frosting.

One-layer citrus cake with honey cream cheese frosting

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AuthorMilena M
Fluffy, light, and spongy, this one-layer citrus cake with honey cream cheese frosting is the easiest dessert you can make for a special occasion or just because. Its bright citrus flavor pairs perfectly with the creamy, tangy cream cheese with a touch of honey and lemon.
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Prep Time10 minutes
Cook Time35 minutes
Servings1 9-inch round cake (up to 12 people)

Ingredients
  

  • 200 grams granulated sugar, 1 cup
  • Zest from one lemon
  • 151 grams melted butter, 11 tablespoons, ¾ cup
  • 3 eggs
  • 160 grams sour cream or greek yogurt, ⅔ cup
  • ¼ cup lemon juice, from ~1 lemon
  • 195 grams all-purpose flour, 1 ½ cup
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda

Frosting

  • 300 grams cream cheese
  • 63 grams honey, 3 tablespoons
  • 17 grams lemon juice, 1 tablespoon

Instructions

  1. Before you start with the recipe, I highly recommend reading the information provided above the recipe card for additional tips, suggestions, and helpful step-by-step photos.
  2. Preheat the oven to 350F (180C).
  3. In a bowl, add sugar and lemon zest. Rub the zest into the sugar using your hands to release its oils and aroma.
    200 grams granulated sugar, Zest from one lemon
  4. Whisk in the melted butter.
    151 grams melted butter
  5. Add the eggs and whisk vigorously until creamy.
    3 eggs
  6. Mix in the sour cream and lemon juice until smooth.
    160 grams sour cream or greek yogurt, ¼ cup lemon juice
  7. Add the flour, baking powder, and baking soda. Gently mix until smooth and no dry flour remains. Don’t overmix.
    195 grams all-purpose flour, 1½ teaspoon baking powder, ½ teaspoon baking soda
  8. Grease and line the bottom and sides of a 9-inch round baking dish.
  9. Transfer the batter to the baking dish. Bake on the middle rack for 35 minutes or until a toothpick poked at the center comes out clean or with a few dry crumbs.
  10. Remove the cake from the oven and the baking dish. Transfer it to a cooling rack.
  11. While the cake is cooling, make the frosting. In a bowl, combine the cream cheese, honey, and lemon juice. Whisk until smooth. Keep it covered in the fridge until ready to frost the cake.
    300 grams cream cheese, 63 grams honey, 17 grams lemon juice
  12. Once the cake has cooled, spread the cream cheese frosting on top and drizzle some more honey, if you’d like. Enjoy.

Notes

  • Use a kitchen scale to ensure accuracy, especially in baking.
  • For more information about the recipe, additions and substitutions, storage, and process shots, see the post above the recipe card.