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Dessert

Lemon Honey Cake

A moist cake flavored with lemon and honey, layered with a thick lemon honey glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Lemon Honey Cake

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the cake

  1. Preheat the oven to 350°F (175°C).

  2. Cream together the butter and sugar.

  3. Add the milk and mix well.

  4. Beat the egg whites to stiff peaks and fold them into the mixture.

  5. Combine the corn starch, flour, and baking powder, then add to the batter.

  6. Pour the batter into jelly tins and bake until golden.

Make the lemon honey

  1. For the lemon honey, melt the loaf sugar, lemon juice, and butter in a saucepan over low heat.

  2. Once dissolved, stir in the beaten eggs and cook until thickened like honey.

Assemble and store

  1. Spread the lemon honey between the layers of cake and store any leftovers in a covered container.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Milk + honeytop 10% of all pairs
    Smell alikemoderate
    Cooked together1,336 recipes

    Shared aroma: ethyl octanoate (fruity).

  3. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg whites
Whipped to stiff peaks, they add lift and an airy crumb to the batter.
Butter
Creamed with sugar, it adds richness and tenderness to the cake and enriches the lemon honey.
Flour
Provides the main structure that holds the cake together as it bakes.
Baking powder
Releases gas during baking, helping the cake rise and become light.
Egg yolks and whole eggs
Cooked into the lemon honey, they thicken it to a spreadable, honey-like consistency.
Lemon juice
Adds acidity and bright lemon flavour to the lemon honey.

The step that matters

Cooking the lemon honey after adding the eggs. Eggs thicken as their proteins set with gentle heat. If the mixture is heated too hard or too long, the eggs can scramble, leaving lumps instead of a smooth, thick filling.

Swap the lemon

How well each one fits the dish's main ingredients (sugar, butter, milk, corn, flour, egg, honey):

  1. Vanillafits better
  2. Figfits better
  3. Coconutfits better
  4. Lemonthe original

Fit is the average pairing score against sugar, butter, milk, corn, flour, egg, honey. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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