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Birthday Cake with Lemon

with Langnese Acacia Honey

Ingredients for 12 servings

 

  • 400 g all-purpose flour
  • 1 tsp ground vanilla 
  • 1 pack baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 265 g cold butter
  • 200 g Langnese Acacia Honey
  • 6 eggs (size S)
  • 4 tbsp lemon zest
  • 7 tbsp lemon juice
  • 230 ml buttermilk
  • 600 g cream cheese
  • 200 ml whipping cream

For topping:

  • lemon slices
  • edible flowers
  • fresh blueberries
  • lemon zest
Difficulty Hard
60
Total time
40
Preparation time
446
kcal per serving

Preparation

1

Preheat the oven to 155 °C (fan) or 175 °C (top/bottom heat). Line three 18–20 cm round cake pans with parchment paper.

2

In a large bowl, mix flour, ½ tsp vanilla, baking powder, baking soda, and salt. Gradually add the cold butter while mixing with a hand mixer until crumbly. Add 140 g Langnese Acacia Honey, eggs, 3 tbsp lemon zest, and 4 tbsp lemon juice. Mix until smooth, then stir in the buttermilk until just combined. Divide the batter evenly among the prepared pans and bake for 20–25 minutes. Let the cake layers cool completely.

3

In another bowl, combine cream cheese, ½ tsp vanilla, 60 g Langnese Acacia Honey, 1 tbsp lemon zest, and 3 tbsp lemon juice until smooth. Mix until smooth, then fold in whipped cream. Chill until needed.

4

Place one cake layer on a serving plate. Spread one-third of the Honey-lemon cream on top. Repeat with second and third layers. Coat the entire cake with the remaining cream. Chill the finished cake for 30–60 minutes. Before serving, decorate the cake with fresh lemon slices, edible flowers, and blueberries and garnish with fresh lemon zest.