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
- 3 TBSP raw Bluegrass Wildflower honey
- ½ cup powdered sugar
- 2 TBSP fresh lemon juice
- Heat oven to 325F.
- Grease and flour whatever pan you are using.
- In a medium bowl combine flour, baking powder, baking soda and salt.
- 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.
- Add eggs, and beat until well blended.
- 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.
- 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.
- 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.