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Main Ingredient: Flour
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Prep Time: 30 minutes
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Cook Time: 55 minutes
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Serves: 8-10
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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!
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. Â 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.
