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Honeycomb Pull Apart Cake with Honey Lemon Glaze

Honey Recipe

I bought a pan recently simply because it is in the shape of honeycomb and has bees and honeycomb on the bottom! However, it did come with a recipe for this cake which turned out to be quite light and delicious, even with the glaze - I look forward to trying it again and substituting honey for some of the sugar in the actual cake. I believe you could make this cake in a 8" x 11" baking dish, or even as cupcakes, brushing the glaze over the tops of either shortly after it comes out of the oven.


  • 3 cups cake flour
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup butter, softened
  • 1 ½ cups sugar
  • 4 eggs, room temperature
  • 2 TBSP lemon zest, or 2 tsp lemon oil
  • 1 cup sour cream


  1. Heat oven to 325F.
  2. Grease and flour whatever pan you are using.
  3. In a medium bowl combine flour, baking powder, baking soda and salt.
  4. In the bowl of your stand mixer using a large bowl with a handheld beater, combine butter and sugar and beat on low speed until blended. Then beat on medium speed until light and fluffy.
  5. Add eggs, and beat until well blended.
  6. Add flour mixture, sour cream, lemon zest or oil; blend on low speed for 1 minute, scraping the bowl often. Beat on medium speed for 2 minutes.
  7. Spoon batter in prepared pan. Bake for 45-50 minutes until cake is just firm to the touch and golden on top. Cool for 10 minutes in the pan.
  8. While cake is cooling in pan make the glaze: combine all glaze ingredients and heat over low to medium heat until sugar dissolves and glaze is warm.
Invert cake onto cooling rack or plate if you are serving right away and brush with all of the honey glaze. Enjoy this cake warm, or keep it well wrapped for no more than 2 days. Enjoy! Thanks bees!

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