Oh, how we take for granted the gift offering of the Honey Bee. Growing up in a Syrian American home, nearly all our desserts were made with honey; sweet, sticky, golden, yummy HONEY!
For me, there are only two flavors that enhance the flavor of honey like nothing else: Lemons or Oranges. I was crazy lucky to come across these adorable bee hive cake pans and so I had to have them and create a delicately flavored Honey Cake using, this time, lemons, though oranges would have been just as delicious. You can use cupcake tins just the same.
Ingredients – Makes 12 cupcake size cakes
- Flour – 2 3/4 cups
- Baking powder – 1 1/2 teaspoon
- Baking soda – 1/4 teaspoon
- Salt – 1/2 teaspoon
- Butter – 1 cup, softened
- Sugar – 1/2 cup
- Honey – 1/2 cup, plus 2 tablespoon for glaze
- Eggs – 4
- Milk – 3/4 cup
- Lemon juice – 2 tablespoon, plus 2 more for glaze
- Lemon zest – 1 tablespoon
Preheat oven to 325. Whisk butter, sugar and honey together until blended. Add one egg at a time and whisk until light and creamy. Add the lemon juice and zest. Whisk. Sift the dry ingredients and blend. Slowly add milk and whisk.
Place in greased and floured baking pans and bake for about 20 minutes or until toothpick comes out clean. Cool.
Whisk the remaining lemon juice and honey in a pan over low heat just enough to warm, (not boil) and blend. Remove cakes from their pan and drizzle glaze over the cakes. Add a little lemon zest across the tops, if you would like a touch more color and zing!