Honeycomb Lemon Cake
Posted by Nordic Ware Australia on 10th Jan 2024
Product Used In This Recipe
Honeycomb Pull-Apart Pan
SEE PRODUCTHoneycomb Lemon Pull-Apart Cake
PREP: 30 MINUTES
COOK: 55 MINUTES
SERVINGS: 8 - 10 SERVINGS
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!
- 3 cups cake flour (also known as biscuit or pastry flour)
- 1½ tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup butter, softened
- 1½ cups sugar
- 4 eggs
- 2 tbsp finely grated lemon rind
- 1 cup sour cream
- 3 Tbsp honey
- ½ cup powdered sugar
- 2 Tbsp lemon juice
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.