Description
A moist and flavorful cake made with dates and honey, topped with a zesty lemon glaze.
Ingredients
Scale
- 1 cup pitted dates, chopped
- 1 cup boiling water
- 1 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
- Zest of 1 lemon (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a bowl, combine the chopped dates and boiling water. Stir in the baking soda and let it sit for about 10-15 minutes until the dates soften and the mixture cools slightly.
- In a large mixing bowl, beat the softened butter, brown sugar, and honey together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the wet mixture, alternating with the date mixture. Start and end with the flour mixture, mixing until just combined.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust consistency as needed.
- Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides.
- Slice the cake and serve it on a plate. Enjoy!
Notes
- For added texture, consider folding in some chopped nuts, such as walnuts or pecans.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- It pairs well with tea or coffee for an afternoon treat.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Date Honey Cake, Lemon Glaze, Dessert, Baking