Honey And Lemon Cake

When the spring and summer months roll in, you want to fill your home with all of those beautiful colors and the aroma of delicious desserts. This recipe has always welcomed in the spring for our household and has graced my grandmothers table all the same. This is a taste of down home desserts that just hits home and fills you with all the spring feelings. So let’s get this spring started on a sweet note.

INGREDIENTS: CAKE:

1 tsp vanilla
1 stick or 1/2 cup butter – room temp
1 1/4 cup sugar
4 eggs – room temp
1/2 cup honey
1/2 cup lemon juice
zest of 2 lemons
1 3/4 cup flour
1/4 cup cornstarch
1/4 tsp fine salt
2 tbsp baking powder
1/2 tsp baking soda

GLAZE:

1 1/2 cups powdered sugar
2 tbsp lemon juice
1 tsp vanilla
water or milk to thin out

DIRECTIONS:

1. In a bowl whisk together the four, cornstarch, salt, baking powder, and baking soda. Set aside.
2. In a separate bowl beat together the butter and sugar until light and fluffy. About 5 minutes.
3. Add the eggs one at a time until combined. Add the lemon juice and honey. Mix together until well combined.
4. In batches fold in the flour until well combined but do not over mix as it will toughen the mixture for a dense cake. You want the cake to be light and airy.
5. Butter and flour a cake pan or a bundt pan and pour in the mixture and level off.
6. Bake for 25 to 30 minutes if using a cake pan or a 8×8 in dish. Bake longer (35 to 40 minutes) if using a bundt pan as the type of pan diverts the baking time. When a toothpick comes out clean you are good to go.
7. Remove from the oven and allow to cool.
8. Place on a dish or rack.
9. In a bowl combine the powdered sugar, lemon juice, vanilla and whisk together. Add water or milk 1 tbsp at a time until it is thick but pourable. When the cake is cook drizzle or pour the glaze over the top and let stand for 10 minutes to allow the glaze to set.
10. Serve and enjoy.