Honey Lemon Cake
It’s been more than a minute since I last posted, but I wanted to share these lovely little Honey Lemon Cakes that I made in celebration of the Jewish New Year. Honey is a traditional flavor for the holiday to help bring about a sweet new year. The little cakes are full of flavor from almond flour, lemon zest, and honey. Sometimes cakes made with honey can end up dry, but these were moist and delicious on day one and also on day two. Check out that nice crumb in the photo below!
The recipe is from King Arthur Baking and is for 1, 9-inch cake. As you can see I made 4 smaller bundt cakes using this pan - who doesn't want their own little cake? – and just shortened the baking time to 20-ish minutes. If you do the same, start checking for done-ness around then.
I used local Temecula Sage Honey by MelJesBees which I heartily recommend if you’re in the area. You can often find it at the Tuesday farmer's market at Vail Ranch. Of course you can probably find it online too.
Honey Lemon Cake Recipe:
Find it on King Arthur Baking: https://www.kingarthurbaking.com/recipes/honey-lemon-cake-recipe
Yield:
1, 9-inch cake, or 4 smaller bundt cakes
Difficulty:
Easy if you have a stand mixer or hand beaters.
Photo by Daniel Marks
