Honey and Lemon Tea Cakes
A Taste of Comfort and History in Every Bite
Few rituals are as comforting—or as quietly elegant—as tea time, and nothing pairs better with it than simple, beautiful cakes. Whether it’s the deep, mellow sweetness of honey or the bright zing of lemon, both flavors offer a nostalgic warmth that feels perfectly at home beside a steaming cup. These Honey and Lemon Tea Cakes celebrate that timeless combination of flavor and pause, turning even the most ordinary afternoon into something a little more special.
As someone from Zimbabwe, a former British colony, tea time was woven into the fabric of daily life—an inheritance of colonial history that, like many things, we've adapted and made our own. Despite its complex roots, I still find joy in the tradition: the quiet comfort, the small bites, the act of slowing down. It’s a moment I continue to embrace, not for what it was, but for what it’s become—a space for connection, reflection, and a little sweetness shared.
Honey Cakes for Tea Time – A Cozy Classic
Golden, tender, and delicately sweet, these Honey Cakes are a perfect companion for your afternoon tea ritual. Infused with the natural warmth of honey, they’re soft, comforting, and just sweet enough to satisfy without overpowering. Whether you serve them plain or with a touch of glaze, these little cakes bring a timeless, cozy charm to any teatime table.
Lemon Cakes for Tea Time – Bright and Zesty
Light, fragrant, and bursting with citrus, these Lemon Cakes are a refreshing twist on a tea-time favorite. With their soft crumb and fresh lemon zest, they strike a perfect balance of tart and sweet. Ideal for spring afternoons or any time you need a sunny lift, these cakes pair beautifully with black or green tea—and a good conversation.
Light, Lovely Cakes for Gatherings that Celebrate the Season
There’s no better season for a tea time gathering than spring—when the days are longer, the blooms are fresh, and everything feels a little more hopeful. It’s the perfect time to set out a pot of tea, gather a few friends, and fill the table with light, fragrant bakes that match the mood of the season. These Honey and Lemon Tea Cakes fit beautifully into that picture: the honey brings a cozy warmth, while the lemon adds a bright, citrusy lift. Whether you serve them in a garden, on a balcony, or by an open window, they’re just the kind of treat that makes a spring tea party feel like something special.
Honey and Lemon Tea Cakes
Soft, citrusy, and gently sweet, these Honey and Lemon Tea Cakes are perfect for spring gatherings or a cozy tea break. Made with real honey and fresh lemon zest, they’re simple, elegant, and full of timeless flavor.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup butter, melted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons lemon juice
- Lemon zest of 1 lemon
- 2 eggs
- 1/2 cup warm water
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup sugar
- 2 lemons, sliced thinly
- 1/2 cup honey
- 1/2 cup butter, melted
- 2 eggs
- 1 cup coconut sugar
- 1 cup all-purpose flour
- 1/2 cup whole wheat white flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup spiced black/masala milk tea, warmed
Instructions
- Mix the wet ingredients and dry ingredients in separate bowls.
- Add the dry ingredients to the wet, alternating with the tea, and gently mix with a spatula until just combined—do not overmix. Let the batter rest for about 5 minutes.
- Using a cookie scoop, fill 24 wells of a greased mini muffin pan about two-thirds full. If you only have one pan, you can bake one batch first (either honey or lemon), then prepare and bake the second.
- Sprinkle sliced almonds or shredded coconut in the center of each cake to garnish and add texture. Bake at 350°F (175°C) for 13–15 minutes, or until a toothpick inserted in the center comes out clean.
- First, prepare the candied lemon slices. In a nonstick saucepan over medium heat, toss the lemon slices with sugar until evenly coated. Cook for 3–4 minutes, until the sugar begins to thicken and the lemons soften slightly. Be careful not to overcook or caramelize the sugar. Set aside to cool in the pan. You can work in batches to prevent the slices from sticking together.
- Next, mix the dry and wet ingredients in separate bowls.
- Add the wet ingredients to the dry, alternating with the warm tea, and gently stir with a spatula until just combined and no lumps remain—avoid overmixing. Let the batter rest for about 5 minutes.
- Using a cookie scoop, fill 24 wells of a greased mini muffin pan about two-thirds full. If you only have one pan, bake one batch at a time (either lemon or honey), then prepare and bake the second.
- Top each mini cake with a cooled candied lemon slice to garnish and add texture. Bake at 350°F (175°C) for 13–15 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Facts
Calories
83Fat (grams)
2.7 gCarbs (grams)
12.8 gSugar (grams)
5.7 gProtein (grams)
1.8 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
BlackBerry Blueberry Lemon Bars
I've made it clear the berry lemon pairing works wonderfully. If you're interested in some other ways to combine them, you can try this blueberry and lemon curd French toast, blueberry and lemon curd mascarpone tarts, or this mixed berry Dutch baby with a splash of lemon juice and zest. They work together so well despite both being inherently tart. Extra sugar and a creamy factor add to the subtle sweetness of the berries usually do the trick to bring everything together.
This recipe has a lot going on in terms of texture, and you can enjoy it as breakfast, brunch, or dessert with a scoop of ice cream.
This recipe also uses several flour alternatives; I used almond and oat flour for the crust to try to take advantage of the benefits. Due to the way these flours absorb liquid, the crust will be on the softer side, so you might need to add a little bit of extra or flour to thicken it enough for you to be able to press into the bottom of the baking pan - but don't overdo it. I also used millet flour for the crumble and advise the same, but you won’t have to worry as much compared to the crust. You can also just use all-purpose flour in both cases!
Ingredients
Crust:
1/2 cup coconut sugar
2 sticks (plant-based) butter
2 cups almond flour
1/3 cup oat flour (+ a little extra if necessary)
1/2 teaspoon salt
Filling:
1 egg
1 cup blueberries
2 cups blackberries
1/4 cup lemon juice (juice of 1 lemon)
16-ounces Greek yoghurt cheese cream, softened/room temperature
1/2 cup coconut sugar
1/4 cup coconut cream
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Crumbling:
1 cup millet flour
1 teaspoon vanilla
Zest of one lemon
1 stick (plant-based) butter, melted
1/4 cup desiccated coconut
Instructions
Turn your oven to 350F.
Prepare the crust. In a large bowl, cream the sugar and butter with a hand mixer until fluffy. Add the almond flour, oat flour, and salt, then beat until combined - add a little extra oat flour if necessary sure it is the right consistency. Press the crumbly mixture into an oil-sprayed 9 by 13 baking dish and bake for 25-30 minutes - frequently check after 20 minutes to make sure it doesn't burn; you want it firm enough to gold the filling.
While that is baking, make the filling. In another large bowl, whisk the cream cheese and sugar. Beat in the egg. Whisk in the remaining ingredients and then gently fold in the washed and drained blueberries.
Prepare the crumble. Whisk those ingredients until they resemble a soft dough.
Once the crust is cooled, evenly pour and spread the filling, distributing the crumble on top. Bake the bars for 50-60 minutes, making sure the centre is set. You can jiggle the tray and lightly press with your fingers to make sure.
Allow to cool for 30 minutes, then chill for at least 2 hours to set in the fridge fully. Once chilled, cut into squares, dust with icing sugar and serve.
Note: the butter should be softened but not near melting.
Blueberry and Lemon Curd Mascarpone Tarts
The lemons bring out the blueberry flavours and I think this is one of those cases were 'two tangs make a right'!
In this recipe, I made lemon curd, a rich custard-like mixture courtesy of the English. It can get pretty expensive when store-bought but it’s quite easy to make on your own! You can use it for a range of desserts and pastries, or serve it traditionally with scones.
I took an extra step to make this tart delicious by adding mascarpone. Think of it like thick whipping cream.
For the pastry, you could use regular pie dough, however, the puff pastry will give you that flakey texture which is perfect for small tarts like this. These are great for breakfast pastries, tea time, or dessert, and they scream summertime.
Lemon Glaze (for cakes, doughnuts, etc.)
Lemon. It took me a while to grow fond of the flavor outside of drinks, but it’s refreshing, tart, and pairs well with creamy textures, seafood, and on pastries, cakes, and doughnuts.