Honeycomb Lemon Cake

Dessert

Main Ingredient: Flour
Prep Time: 30 minutes
Cook Time: 55 minutes
Serves: 8-10
Recipe by: Nordic Ware

Ingredients

Cake
3 cups cake flour
1 1/ 2 tsp baking powder
1 tsp baking soda
1/ 4 tsp salt
1 cup butter, softened
1 1/ 2 cups sugar
4 eggs
2 Tbsp finely grated lemon rind
1 cup sour cream
Glaze
3 Tbsp honey
1/ 2 cup powdered sugar
2 Tbsp lemon juice

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Main Ingredient: Flour
Prep Time: 30 minutes
Cook Time: 55 minutes
Serves: 8-10
Recipe by: Nordic Ware

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Super moist and delicious lemon cake recipe for spring and summer! The honey glaze adds a sweet touch to this dessert that will make you come back for more. Baked beautifully in our Honeycomb Pull-Apart Pan for a bee-themed treat. Cut into small honeycomb sized cake portions and enjoy!

Directions

Heat oven to (175°C) Prepare pan with baking spray and use a pastry brush to evenly coat the details of the pan. Or grease pan with shortening/ softened butter and dust with flour. Set aside.

In a medium bowl, combine flour, baking powder, baking soda and salt; set aside. Using a mixer with a paddle attachment, beat butter and sugar on low speed until blended. Beat on medium speed until light and fluffy. Add eggs and mix until well blended. Add flour mixture, sour cream and lemon rind; blend on low speed 1 minute, scraping bowl often. Mix on medium speed for 2 minutes more. Spoon batter into prepared pan, filling just 3/4 full, even a little less. You may have some leftover batter. Gently tap pan on countertop to remove air bubbles. Bake for 45-55 minutes, until toothpick inserted comes out clean. Cool cake in pan for 10 minutes and then invert onto a cooling rack.

While cake completely cools, make glaze. In a small saucepan, combine all glaze ingredients and heat over medium heat until sugar dissolves and glaze is warm. When cake is ready, brush with honey glaze.