This cake is without a doubt the cutest cake I’ve ever made. I’ve taken my sweet time baking in this adorable pan that Miss T gave me at Christmas. Time has been eaten up with my job, traveling and general day-to-day “stuff”. I admit I was a bit concerned that it wouldn’t release into the cuteness it is. I’m happy to say it released darn near perfectly.
This oh so cute honeycomb pan made by Nordic Ware is a perfect match for The Orange Bee kitchen!. I’ve seen the unusual Bundt cake pans they make but had never laid eyes on this one. It is one of the best gifts I’ve ever received. Thanks Miss T!
Since I was a bit worried about the cake releasing I decided to follow the recipe that came with the pan. It is perfection. Light and airy inside and crisp on the edges. You should know by now that citrus is one of my favorite flavors so adding lemon rind to the batter and lemon juice to the glaze gave it that little tang I enjoy so much. Of course the honey added to the glaze gives health benefits like no other sweetener. Next I’ll try a different recipe just to see what the final results are but for now a little piece of comb with or without a bee on top is a delightful spring snack or dessert.
Before I go, Genie at Bunny Eats Design invited me to join “Our Growing Edge”. It’s a link up party where anyone can add their blog posts for others to enjoy and learn from. The event aims to compile a monthly snapshot as to what bloggers are doing in terms of new challenges with food. This monthly event aims to connect and inspire us to try new things. Genie is crazy about her bunny, Tofu and posts fantastic photos of him for all of us to enjoy. Go on over and check out her bunny love and “Our Growing Edge”.
Honey Lemon Bee Cake
3 cups cake flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
1 1/2 cups sugar
2 tbsp. finely grated lemon rind
1 cup sour cream or plain greek yogurt
1/2 cup powdered sugar
2 tbsp. lemon juice
Heat oven to 325*. Grease and flour pan; set aside. In a medium bowl, combine flour, soda, baking powder and salt; set aside. In a large bowl beat butter and sugar on low-speed until blended. Beat on medium speed until light and fluffy. Add eggs and beat until well blended. Add flour mixture; sour cream and lemon rind; blend on low-speed 1 minute, scraping bowl often. Beat on medium speed 2 minutes. Spoon batter into prepared pan. Bake for 45-55 minutes, until a toothpick inserted comes out clean. Cool 10 minutes in pan.
Meanwhile, make glaze. In a small saucepan combine all glaze ingredients and heat over medium heat until sugar dissolves and glaze is warm. Invert cake onto cooling rack and brush with honey glaze.