Lemon Beehive Cake
Brighten up any celebration with this stunning Lemon Beehive Cake, a showstopping dessert bursting with zesty citrus flavor and sweet honey undertones. This moist, fragrant cake boasts layers of fluffy lemon-infused goodness, frosted with a creamy honey-lemon buttercream that's as irresistible as it is vibrant. Designed to mimic a charming beehive, the cake's conical shape is crafted with precision and finished with playful bee-shaped decorations, making it a whimsical centerpiece for spring gatherings, birthdays, or baby showers. With a delicate balance of tangy lemon juice, aromatic zest, and a touch of golden honey, this dessert delivers a sunny, refreshing sweetness in every bite. Perfect for baking enthusiasts who love a creative challenge, this recipe ensures both impressive aesthetics and unforgettable flavor.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.75 teaspoons Salt
- 1.5 cups Unsalted butter (softened)
- 2.33 cups Granulated sugar
- 3 tablespoons Lemon zest
- 4 large Eggs
- 0.5 cups Lemon juice (freshly squeezed)
- 1 cup Buttermilk
- 3 cups Powdered sugar
- 2 tablespoons Honey
- 6 drops Yellow food coloring
- 2 tablespoons Heavy cream
- 10 pieces Bee-shaped decorations (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3 minutes. Add the lemon zest and mix to combine.
Add the eggs one at a time, beating well after each addition. Then, mix in the freshly squeezed lemon juice.
Alternate adding the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix just until incorporated; do not overmix.
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully remove them from the pans and let them cool completely on a wire rack.
To make the lemon buttercream, beat the powdered sugar and softened butter together in a large bowl until smooth. Add heavy cream, honey, and yellow food coloring, then whip until fluffy. Adjust the consistency as needed with additional cream.
To assemble the beehive, cut smaller circles out of the cooled cake layers using a range of round cutters to create a conical stack. Layer each piece with a thin spread of buttercream in between.
Once all pieces are stacked, carve the edges slightly to form a smooth beehive shape. Use a serrated knife for precision.
Spread a crumb coat of buttercream around the entire cake and refrigerate for 15 minutes to set.
Apply a final, smooth coat of buttercream over the crumb coat. Use additional buttercream to pipe horizontal ridges around the hive shape.
Decorate the cake with bee-shaped decorations, candies, or fondant bees to enhance the beehive theme.
Refrigerate for 30 minutes before serving. Slice and enjoy the zesty sweetness of this delightful Lemon Beehive Cake!
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 16.7 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 284 mg | 12% | |
| Total Carbohydrate | 98.6 g | 36% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 73.9 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 103 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
