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LEMON & HONEY POUND CAKE - April Recipe

posted Apr 17, 2016, 3:57 PM by MoCo Beekeepers   [ updated Apr 17, 2016, 4:06 PM ]
LEMON & HONEY POUND CAKE


Ingredients for cake:

1 1/2 cups flour
1 tsp baking powder
1 tsp salt
1/2 cup honey
1/2 cup granulated sugar
1/2 cup unsalted butter, room temperature
2 eggs
1/2 cup milk
Zest of 1 small lemon

Ingredients for glaze:

Juice of 1 small lemon for glaze
1 tbsp honey for glaze
1/4 cup powdered sugar for glaze

Directions:

-Preheat the oven to 350 degrees and position a rack in the center. Butter the bottom and sides of a 9 x 5 inch loaf pan. Line with parchment paper, let hang over some, cutoff excess.

-In a small bowl combine the flour, baking powder and salt. In a large bowl with an electric mixer blend together the honey, sugar, butter and eggs. Add the milk and lemon zest then mix further. 

-Add the flour mixture and blend it until its smooth. Make sure to scrape off any little bits of zest that stick to the beaters and reintroduce them to the mixture.

-Pour it into the prepared loaf pan and smooth the top with a spatula. Bake it for 50 –60 minutes or until a toothpick inserted into the middle comes out clean and the top is a golden brown. It will bake much quicker on the top and edges so it will make you think that it's baked through and even verging on burning, but don't let it fool you, the center needs to be baked too. A few minutes longer and it will set in the center. The toothpick test is the key.

-In a small bowl whisk together the reserved lemon juice, honey and powdered sugar. With a spoon drizzle the glaze over top of the warm cake and let it soak in for 10 – 15 minutes. Using the parchment paper overhang lift the cake out of the pan and let it cool completely on a cooling rack before slicing it. 

Makes 1 loaf

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MoCo Beekeepers,
Apr 17, 2016, 3:57 PM
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