Lemon Honey Cake – FIELD + SUPPLY

Ingredients

• Two 8-ounce packages cream cheese, at room temperature
• ½ cup (one stick or 113g) unsalted butter, at room temperature
• 2 ½ cups confectioners sugar
• 1 tablespoon finely grated lemon zest, 1-2 medium lemons worth
• ¼ cup fresh lemon juice
• pinch of salt, or to taste
• Yellow food coloring, optional
• 3 Tablespoons Honey, for drizzling
• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1-1/2 cups granulated sugar
• 3/4 cup vegetable oil or unsalted butter, melted
• 3 tablespoons fresh grated lemon zest (about 3 medium lemons worth)
• 4 eggs
• ¼ cup milk
• ½ cup fresh lemon juice
• 2 Tablespoons honey
• 2 teaspoons vanilla extract