Lemon Honeycomb Cake
Ready to sleigh the holiday dessert game? The Lemon Blossom Honeycomb Cake has entered the chat. Featuring our No Sugar Added Lemonade, this dense delicacy makes a statement on any dessert spread. And for even more glad tidings, it’s bee-friendly and downright delicious!
Serves: 8-10
Prep time: 15 minutes
Cook time: 35 minutes
Ingredients:
Cake:
- 2 3/4 cups organic all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup organic unsalted butter, softened to room temperature
- 3/4 cup granulated organic sugar
- 1/4 cup honey
- 1 1/2 tablespoons organic lemon zest
- 1 1/2 teaspoons organic lemon extract
- 1/2 teaspoon organic vanilla extract
- 4 large organic eggs
- 1/2 cup organic plain greek yogurt
- 1/3 cup Uncle Matt’s No Sugar Added Lemonade
Honey Lemon Glaze:
- 1 1/2 tablespoons honey
- 1 1/2 tablespoons Uncle Matt’s No Sugar Added Lemonade
- 1 1/2 tablespoons melted organic unsalted butter
Directions:
- Preheat the oven to 325˚F. Grease the baking pan thoroughly with cooking spray.
- Stir together the flour, baking powder, baking soda, and salt.
- Add butter to a stand mixer and cream on medium speed until light and fluffy, about 2-3 minutes. Add honey, sugar, lemon zest, lemon extract, and vanilla extract and continue mixing for 1 minute.
- Add eggs and scrape down the sides and bottom of the bowl to make sure everything is well incorporated.
- Add in the yogurt and lemonade, alternating with the flour mixture, until a smooth batter forms.
- Pour the mixture into the pan and spread it around evenly.
- Bake on the middle rack of the oven for 32-35 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then carefully flip the cake out onto a cooling rack.
- Meanwhile, whisk together the honey, lemonade and melted butter. Brush the glaze over the warm cake and enjoy!
