Honeycomb Lemon Cake

Bee HiveI got the Honeycomb cake pan for my birthday.  My oldest granddaughter went with me to the Outlet Mall and saw me looking at this pan.  I decided I needed another, just one more.  Somehow she sneaked this to her mom and I got it for my birthday. Honeycomb Cake Pan  It makes a large cake.  The instructions say to grease and flour the pan well.  I did that.  It didn’t stick, but the imprints of the honeycomb and bees did not show up as they do on the picture on the label.  The cake is very thick and I tried to be sure all the sections were well filled.  It didn’t turn out exactly as I planned.  I’ll have to make this again to see what else I can do.  It is a tasty, not too sweet, cake.  No cream cheese involved here!Honeycomb Lemon Cake

Bee Hive
Honeycomb Lemon Cake
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A lemon-flavored dessert with a honey sweet glaze. Baked in a honeycomb cake pan.
Bee Hive
Honeycomb Lemon Cake
BigOven - Save recipe or add to grocery list
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A lemon-flavored dessert with a honey sweet glaze. Baked in a honeycomb cake pan.
Ingredients
Glaze
Units:
Instructions
Cake
  1. Preheat oven to 325º. Prepare the Honeycomb pan with non-stick baking spray with flour or grease and flour and set aside.
  2. Combine flour, baking powder, baking soda and salt and mix well with a whisk to combine. Set aside.
  3. In the bowl of a stand mixer or a large mixing bowl beat the butter and sugar until fluffy. Add eggs and beat until well blended.
  4. Add the flour and sour cream. Beginning and ending with the flour. Beat for 1 minute on medium speed. Scrape the sides of the bowl often. Fold in the lemon zest.
  5. The batter will be thick. Scrape into the pan* and bake for 45-55 minutes until a toothpick inserted in the cent comes out clean.
  6. *If using the Nordic Ware Honeycomb pan, only fill the pan to 3/4 full to avoid avoid an overflow in the oven. I think this would also make a 9" X 13” cake. I would poke holes in this cake while it is cooling to allow the glaze to soak in.
  7. Remove the cake from the oven and allow to cool in the pan for 10 minutes.
While the cake cools prepare the glaze.
  1. Put all the ingredients in a small sauce pan and heat to dissolve the powdered sugar and allow the glaze to warm. Turn the cake out of the pan onto a serving plate and brush with the glaze. Use it all.
  2. Store in an air-tight container once cooled. It is easy to pull apart or cut apart.
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5 thoughts on “Honeycomb Lemon Cake

  1. Thank you for sharing this delicious recipe at the #RecipeSharingParty! I hope to see you next week. Pinned and Yummed. Please visit #OverTheMoon on Sunday or #ThursdayFavoriteThings for more sharing fun! Don’t forget to Comment your link #’s so I can be sure to visit and you get a chance to be featured! Happy Mother’s Day!

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