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Classic Jewish Honey Cake (Lekach) – Moist Foolproof Rosh Hashanah Recipe

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Lekach, or honey cake, is a traditional Rosh Hashanah dessert symbolizing a sweet new year. This version is deeply spiced with cinnamon, ginger, cloves and nutmeg, made moist with honey, oil and strong coffee, and topped with slivered almonds.

The Secret to a Moist Honey Cake

Using both honey and oil keeps the cake moist, and coffee deepens the honey flavor without making it taste like coffee. Use a good-quality honey. Honey cakes brown quickly, so tent with foil if the top darkens too soon. The cake actually improves with age.

Kosher Notes

Made with oil and pareve margarine, this cake is pareve, so it can follow a meat holiday meal. Check that the margarine carries a pareve hechsher. Tea or hot water can replace the coffee.

Storing

Wrapped tightly, it stays moist for a week; make it up to 3 days ahead, or freeze slices for 3 months.

Classic Jewish Honey Cake (Lekach) – Moist Foolproof Rosh Hashanah Recipe
This foolproof lekach recipe creates the moistest honey cake you'll ever taste, perfect for Rosh Hashanah celebrations and beyond.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 16 servings
Course: Dessert
Cuisine: Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3½ cups all-purpose flour
  • 1½ cups granulated sugar
  • 1 cup honey use good quality honey
  • ½ cup vegetable oil
  • 3 tablespoons margarine melted and cooled slightly
  • 3 large eggs room temperature
  • 1 cup strong brewed coffee cooled to room temperature
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon nutmeg freshly grated if possible
  • 1 teaspoon salt
  • ½ cup slivered almonds optional, for topping

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Method
 

  1. Preheat your oven to 350°F (175°C). Grease two 9x5-inch loaf pans with oil or cooking spray, then line with parchment paper for easy removal.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt until well combined.
  3. In another large bowl, beat together the sugar, honey, oil, and melted margarine until smooth. Add eggs one at a time, beating well after each addition.
  4. Gradually mix in the cooled coffee until fully incorporated. The mixture might look slightly curdled, but don't worry.
  5. Pour the wet ingredients into the flour mixture and stir gently until just combined. Don't overmix - a few lumps are fine.
  6. Let the batter rest for 15 minutes at room temperature. This allows the flour to hydrate and creates a better texture.
  7. Divide the batter evenly between the prepared loaf pans. Sprinkle the tops with slivered almonds if using.
  8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. The tops should be golden brown and spring back lightly when touched.
  9. Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before slicing.

Notes

This cake actually improves with age and will stay moist for up to a week when wrapped tightly. You can make it up to 3 days ahead of serving. For longer storage, wrap individual slices and freeze for up to 3 months. The coffee enhances the honey flavor without making the cake taste like coffee. If you don't drink coffee, you can substitute with hot tea or hot water, though the flavor won't be quite as rich.
Nutrition Facts
16 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 295mg 13%
Dietary Fiber 1g 4%
Total Sugars 35g
Protein 4g 8%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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