Honeycomb Lemon Cake

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

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!

Method

1. Heat oven to 175°C Prepare the pan with baking spray and use a pastry brush to evenly coat the details of the pan. Or grease the pan with shortening/ softened butter and dust with flour. Set aside.
2. 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.
3. Add eggs and mix until well blended.
4. Add flour mixture, sour cream and lemon rind; blend on low speed for 1 minute, scraping the bowl often.
5. Mix on medium speed for 2 minutes more.
6. Spoon batter into prepared pan, filling just 3/4 full, even a little less. You may have some leftover batter. Gently tap the pan on the countertop to remove air bubbles.
7. Bake for 45-55 minutes, until a toothpick inserted comes out clean. Cool cake in a pan for 10 minutes and then invert onto a cooling rack.
8. While the cake completely cools, make the glaze. In a small saucepan, combine all glaze ingredients and heat over medium heat until sugar dissolves and the glaze is warm. When the cake is ready, brush it with honey glaze.