Honey Lemon Cake

P R E P 20 mins B A K E 30 to 35 mins TOTA L 55 mins Y I E L D 1 beehive or 9" round cake

Ingredients Instructions
Cake 1 Preheat the oven to 350°F. Grease a honeycomb pan or 9" round cake pan.
1 1/2 cups (177g) King Arthur Unbleached Cake Flour
2 To make the batter: Weigh the flours, or measure them by gently spooning them into a
3/4 cup (71g) almond our measuring cup and sweeping off the excess. In a medium bowl, whisk together the flours, baking
powder, baking soda, and salt.
1 1/2 teaspoons baking powder
3 In a large mixing bowl, beat together the butter and sugar until light and fluffy.
1/2 teaspoon baking soda
4 Add the eggs one at a time, beating for a minute or two and scraping the sides and bottom of
1/2 teaspoon salt the bowl between additions. Beat in the honey, zest, and extracts.
1/2 cup (8 tablespoons, 113g) unsalted butter, at room Stir in the flour mixture in three additions, alternating with the buttermilk or yogurt, beginning
temperature 5
and ending with the flour mixture.
1/2 cup (99g) sugar Spread the batter into the prepared pan; if you're baking in the honeycomb pan, we recommend
6
2 large eggs, at room temperature tapping the pan firmly on the counter to help eliminate any air bubbles at the bottom.
1/4 cup (85g) Meyer Lemon Honey, or your favorite honey 7 Bake the cake for 30 to 35 minutes, until it’s a deep golden brown and a cake tester inserted
into the center comes out clean.
grated rind (zest) of 1 lemon
8 Remove the cake from the oven, allow it to cool in the pan for 10 minutes, then turn it out onto
1 teaspoon vanilla extract a rack.
1/2 teaspoon lemon extract =1tbsp lemon juice
9 To make the glaze: Combine the honey, butter, and lemon juice in a microwave-safe bowl or in a
small saucepan set over medium-low heat. Heat until the butter is melted and stir until smooth.
1 cup (227g) buttermilk or plain yogurt, at room temperature
10 Brush the glaze onto the warm cake. Allow the cake to cool completely before cutting.
Glaze Store leftover cake, well wrapped, at room temperature for several days. Freeze for longer
11
1/4 cup (85g) Meyer Lemon Honey, or your favorite honey storage.
2 tablespoons (28g) unsalted butter
1 tablespoon lemon juice

We're here to help. King Arthur Flour Baker's Hotline: (855) 371 2253