{"id":29650,"date":"2017-05-03T06:00:25","date_gmt":"2017-05-03T10:00:25","guid":{"rendered":"https:\/\/thecakeblog.com\/?p=29650"},"modified":"2020-01-09T15:54:57","modified_gmt":"2020-01-09T20:54:57","slug":"lemon-honey-apricot-cake","status":"publish","type":"post","link":"https:\/\/thecakeblog.com\/2017\/05\/lemon-honey-apricot-cake.html","title":{"rendered":"Lemon Honey Apricot Cake"},"content":{"rendered":"

Lemon Honey Apricot Cake – lemon cake paired with honey buttercream and apricot jam filling to create a flavor palette that’s bright, fresh and slightly floral. A new layer cake recipe by our contributor,\u00a0Tessa Huff<\/a>.<\/p>\n

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While we wait in anticipation for longer days and sunnier skies, aka summer<\/a><\/strong> \u2013 aka berry season, I wanted to create a cake to withstand all the seasons. Robust, cinnamon-scented, and decadent desserts warm our souls in the fall<\/a><\/strong> once all the strawberries have been picked and pumpkin-everything begins to take over our lives. But for late spring, when we can\u2019t hardly wait to hit the beach and have long stashed away our boots and scarves, I went for something delicate and fresh yet still extremely flavorful.<\/p>\n

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This cake is like perfect denim jacket weather \u2013 when it\u2019s slightly crisp in the shade but perfectly warm in the sun without breaking into a sweat. The flavors \u2013 lemon, apricot, and honey \u2013 can be found all-year round, making this a great cake for in between seasons. With a flavor palette that is bright and fresh from the lemon, sweet yet tart from the apricot, and slightly floral from the honey, I think it\u2019s the perfect cake for a Mother\u2019s Day<\/a><\/strong> brunch, afternoon tea, or even a bridal shower. The pastel d\u00e9cor doesn\u2019t hurt either.<\/p>\n

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What I love about this cake, besides the swirly pastel buttercream and fluffy boarders, is how well the flavors pair together. The zest and brightness from the lemon is subtle, but the cake layers also get a flavor boost by substituting some of the butter for tangy cream cheese. Apricot jam can be quite sweet, but when spread thinly between the layers, the burst of flavor and bit of tartness is welcoming in each bite. American buttercream, the kind made with powdered sugar, can be really sweet on its own. Flavor it with honey and it can be pretty overpowering. Instead, I\u2019ve added honey to my favorite Swiss meringue buttercream for a silky, sweet, and slightly floral finish. As with most butter cakes, this one is served best at room temperature.<\/p>\n

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Lemon Honey Apricot Cake<\/h2>\n
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5<\/span> from 1<\/span> review<\/span><\/p>\n\t<\/div>\n\n\n\t

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Lemon Honey Apricot Cake – lemon cake paired with honey buttercream and apricot jam filling to create a flavor palette that’s bright, fresh and slightly floral.<\/p>\n\t<\/div>\n\n\t

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