Honey baked ham lemon cream cake recipe is a dessert made with honey baked ham and lemon cream flavors. It typically consists of a moist and flavorful cake base, which is infused with lemon zest and filled with a tangy lemon cream filling.
The cake is then frosted with a sweet and tangy lemon cream cheese frosting, and often decorated with additional lemon zest or honey drizzle on top.
While it shares the name with the popular HoneyBaked Ham Company, the cake is not actually made with ham as an ingredient. Instead, it is typically served as a complement to their signature ham dishes.
How To Make honey baked ham lemon cream cake
It gives me great pleasure to present to you the detailed instructions that I have compiled for the preparation of a scrumptious honey baked ham lemon cream cake.
You won’t be able to get enough of this cake because its flavor profile strikes the ideal balance between sweet and sour notes. It is simple to make, and I will walk you through the whole procedure, from the very beginning to the very end.
Honey Baked Ham Lemon Cream Cake Ingredients
Before we begin, let’s take a look at the ingredients you’ll need to make this delicious cake.
For the cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup honey
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/4 cup milk
For the lemon cream filling:
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
For the lemon cream cheese frosting:
- 8 ounces of cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Step By Step Instructions To Make Honey Baked Ham Lemon Cream Cake
Step 1: Preheat the oven and prepare the cake pan.
Preheat your oven to 350°F (175°C) and prepare a 9-inch cake pan by greasing it with butter and lining the bottom with parchment paper.
Step 2: Mix the dry ingredients.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the butter and sugar.
Using a stand mixer or handheld mixer, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Step 4: Add the eggs.
Add the eggs one at a time, mixing well after each addition.
Step 5: Add the wet ingredients.
Add the sour cream, honey, lemon zest, lemon juice, and milk to the butter mixture and mix until well combined.
Step 6: Add the dry ingredients.
Add the dry ingredients to the wet mixture and mix until just combined. Be careful not to overmix.
Step 7: Bake the cake.
Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Step 8: Let the cake cool.
Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. After 10 minutes, remove the cake from the pan and let it cool completely on a wire rack.
Step 9: Make the lemon cream filling.
While the cake is cooling, make the lemon cream filling by creaming the softened butter and cream cheese together until light and fluffy. Add the powdered sugar, lemon juice, and lemon zest and mix until well combined.
Step 10: Assemble the cake.
Once the cake is completely cooled, use a serrated knife to level the top of the cake. Spread the lemon cream filling evenly over the top of the cake, leaving a 1/2-inch border around the edges.
Step 11: Make the lemon cream cheese frosting.
To make the lemon cream cheese frosting, cream the softened cream cheese and butter together until light and fluffy. Add the powdered sugar, lemon juice, and lemon zest and mix until well combined.
Step 12: Frost the cake.
Once the lemon cream filling is spread over the cake, carefully spread the lemon cream cheese frosting over the top of the filling. Use a spatula to smooth out the frosting and create a decorative design, if desired.
Step 13: Chill the cake.
Once the cake is frosted, cover it with plastic wrap and refrigerate it for at least 1 hour before serving. This will allow the flavors to meld together and the frosting to set.
Step 14: Serve and enjoy!
After the cake has chilled, remove it from the refrigerator and let it sit at room temperature for about 10-15 minutes before slicing and serving. Garnish with additional lemon zest or a drizzle of honey, if desired.
Honey Baked Ham Lemon Cream Cake Recipe
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup honey
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/4 cup milk
For the lemon cream filling:
- 1/2 cup unsalted butter softened
- 4 ounces cream cheese softened
- 2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
For the lemon cream cheese frosting:
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch cake pan by greasing it with butter and lining the bottom with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using a stand mixer or handheld mixer, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Add the sour cream, honey, lemon zest, lemon juice, and milk to the butter mixture and mix until well combined.
- Add the dry ingredients to the wet mixture and mix until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. After 10 minutes, remove the cake from the pan and let it cool completely on a wire rack.
- While the cake is cooling, make the lemon cream filling by creaming the softened butter and cream cheese together until light and fluffy. Add the powdered sugar, lemon juice, and lemon zest and mix until well combined.
- Once the cake is completely cooled, use a serrated knife to level the top of the cake. Spread the lemon cream filling evenly over the top of the cake, leaving a 1/2-inch border around the edges.
- To make the lemon cream cheese frosting, cream the softened cream cheese and butter together until light and fluffy. Add the powdered sugar, lemon juice, and lemon zest and mix until well combined.
- Once the lemon cream filling is spread over the cake, carefully spread the lemon cream cheese frosting over the top of the filling. Use a spatula to smooth out the frosting and create a decorative design, if desired.
- Once the cake is frosted, cover it with plastic wrap and refrigerate it for at least 1 hour before serving. This will allow the flavors to meld together and the frosting to set.
Conclusion honey baked ham lemon cream cake
Making a honey baked ham lemon cream cake may seem intimidating, but with these step-by-step instructions, it’s actually quite simple.
This cake is perfect for any occasion, from a birthday party to a family gathering. The sweet and tangy flavors are sure to please any palate.
So, go ahead and give this recipe a try. Your taste buds will thank you!
