Lemon Honey Almond Cake
Bright, zesty, and full of texture—this lemon honey almond cake is spring in a bite🍋✨ Layers of almond biscuit crunch, joconde sponge, lemon honey whipped ganache, lemon cremeux and confit, finished with a velvety yellow chocolate spray.
As spring emerges, I’m drawn to flavors that feel light, bright, and full of energy, and this lemon honey almond cake is exactly that- a harmonious blend of citrusy brightness, gentle sweetness, and nutty depth.
Here’s what makes it special:
*Almond biscuit crunch – a crisp, nutty base with toasted almonds, sable biscuits and melted chocolate.
*Joconde sponge – soft and moist almond cake, bringing balance to the textures.
*Lemon honey cream cheese whipped ganache – smooth, creamy & slightly tangy, with floral honey notes.
*Lemon cremeux – rich, tart, and silky.
*Lemon confit – for an extra burst of pure citrus intensity.
*Yellow chocolate spray finish – a sunlit touch that makes the cake as stunning as it is delicious.
The contrast of textures—from the crisp base to the creamy layers—creates a cake that feels indulgent yet fresh. The honey brings warmth, while the lemon cuts through with a refreshing zing, making it perfect for spring gatherings or a simple afternoon treat.
Whether you’re celebrating the new season or simply in need of something bright and uplifting, this cake is pure sunshine on a plate.
Hope you enjoy this recipe and that it brings a little taste of spring to your table! Let me know if you give it a try.
*I used a 14.5cm square ring mold for this recipe.
Lemon honey whipped ganache:
90g milk
half lemon peel
35g honey
20g sugar
1g salt
2.3g platinum gelatin leaves (2.9g gold gelatin leaves, 17g gelatin mass)
100g white chocolate, melted
150g cream cheese, softened
110g whipping cream
Place the milk and lemon peel in a small saucepan and bring to a simmer. Remove from the heat, wrap the pan with cling film and let infuse for at least 30 minutes.
Strain the milk through a sieve and pour into a small saucepan. Add the honey, sugar and salt and heat until hot (about 80C).
Add the hydrated gelatin leaves and whisk well until the gelatin is dissolved.
Pour the hot milk over the melted white chocolate. Mix well with a whisk, then add the softened cream cheese. Whisk thoroughly until there are no lumps.
Add the whipping cream and mix well. Hand-blend the mixture for a smoother texture. Place cling film directly on the surface of the cream and let chill in the fridge for at least 4 hours.