Honey Syrup

Honey Syrup

9 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  Denise

“This is a great syrup for pouring over gingerbread, but it is wonderful on almost anything. For best flavor, poke holes in the cake with a fork before pouring syrup.”

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Adjust Servings

Original recipe yields 2 cups



  1. In a small saucepan, combine the honey, water, lemon juice and lemon zest. Cook over medium heat stirring occasionally until boiling. Continue to boil until the mixture is reduced by a fourth. Pour warm syrup over cake and allow to sit for a few minutes before serving.

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Reviews (9)

Rate This Recipe


This syrup went wonderfully with Honey Cake I. I did substitute some of the honey for marmalade because it was less expensive but it still had a great flavor and consistancy.



Yum! This is sweet and actually tastes quite strongly of lemon/citrus. It is very light tasting at the same time, in fact if you put it on a cake or pancakes - like I did, on Buttermilk Pancakes - it will make the cake taste LIGHTER. I made a half batch of this exactly per directions, it was much better than the actual pancakes, and it keeps fine in fridge (no seperating sugar or guck or anything). A winner!



This one is very tasty, but also VERY sweet, so don't pour too much... I tried it with pancakes and it was a perfect match.

More Reviews

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Amount Per Serving (12 total)

  • Calories
  • 130 cal
  • 7%
  • Fat
  • 0 g
  • < 1%
  • Carbs
  • 35.4 g
  • 11%
  • Protein
  • 0.1 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet



previous recipe:

Brandy Simple Syrup


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Honey Syrup Date Cake