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Lemon Honey Loaf

Sliced lemon loaf cake, a bottle of Nate’s organic honey, two cups of coffee and plates on a blue tile background.
Skip the boxed mix and whip up this light, zesty and oh-so-flavorful Lemon Honey Loaf using pantry-staple ingredients. The absolute best part of this recipe – ready to eat in about an hour (cooling time included) – is the all-naturally sweet icing made with a rich and delicious honey butter. Yum!

Yield One 9-inch Loaf
Prep Time 10 Minutes
Total Time 50 Minutes

  • 1½ cups flour 
  • ½ tsp baking powder 
  • ½ tsp baking soda 
  • ½ tsp salt 
  • 3 eggs, room temperature 
  • ¾ cup Nate’s Organic 100% Pure Honey 
  • 2 Tbsp butter, melted 
  • 1 tsp vanilla extract 
  • 1 Tbsp lemon extract 
  • ⅓ cup fresh lemon juice 
  • ½ cup vegetable or coconut oil 
  • Zest of one lemon 

Lemon Honey Butter 

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Preheat your oven to 350℉. Line a 9 x 5-inch loaf pan with parchment paper so that it covers the bottom and goes up the sides, then spray with cooking spray. Set aside.  

In a large bowl, combine the flour, baking powder, baking soda and salt. 

In a separate bowl, whisk together the eggs, honey, butter, vanilla and lemon extracts, lemon juice, vegetable oil and lemon zest. Combine the dry ingredients and wet ingredients and stir until smooth. 

Pour into the prepared loaf pan and bake for 28-35 minutes, or until a toothpick inserted in the center comes out with just a few crumbs. Remove from oven and let it cool completely before adding the lemon honey butter. 

Lemon Honey Butter 

Whisk together the melted butter, honey, salt, lemon extract, lemon juice and lemon zest. Add more or less lemon juice, as needed, to get the consistency you desire. 

Place a wire rack on a cookie sheet, then remove the lemon loaf from the loaf pan and place on the wire rack. Pour the lemon honey butter over the lemon loaf. Cool completely, to let the lemon honey butter set up a bit, then slice and serve. 

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