Within the past few years I have become more and more intrigued in learning about bees, beekeeping, and creating recipes with homegrown honey from the bees on our property. This honey cake is a must-try summer recipe that has easily become a family favorite. It is fluffy, light, and perfectly paired with a morning, afternoon or evening cup of coffee or tea.

Ingredients:

Cake:

• 3 cups flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup softened butter
• 1 1/2 cups sugar
• 4 eggs
• 3 tablespoons finely grated lemon
• 1 cup sour cream

Glaze:

• 3 tablespoon raw honey
• 1/2 cup powdered sugar
• 2 tablespoon lemon juice

Step-by-step Instructions:

1. Heat oven to 350ºF. Prepare a honeycomb pan with softened butter and brush evenly to coat the details of the pan. Set aside.
2. In a bowl, combine flour, baking powder, baking soda and salt. Set aside. Beat butter and sugar until blended. Increase to medium speed and beat until light and fluffy.
3. Add eggs, one at a time and mix until well blended.
4. Add flour mixture, sour cream and lemon rind. Blend on low speed, scraping bowl often until combined. Increase to medium speed for 2 minutes more.
5. Spoon batter into prepared pan (about 3/4 full, be careful not to overfill). Gently tap the pan on the countertop to remove air bubbles and have batter spread into the pan details.
6. Bake for 50-55 minutes, until a toothpick inserted comes out clean. Cool cake in pan for 5 minutes and invert onto a cooling rack, cooling completely.
7. While the cake completely cools, make the glaze.
8. In a small saucepan, combine all glaze ingredients and heat over medium heat until sugar dissolves and glaze is warm.
9. Drizzle the glaze over the cake. Enjoy with a cup of warm tea.

Photography also done by Miranda Weston

More Recipes:

• Gourmet On The Trail Recipes
• Strawberry Rhubarb Salad with Mint
• Pressed Pansy Shortbread & Vanilla Meringues