Honey-Lemon Pull-Apart Cake

Honey-Lemon Pull-Apart Cake

This is just slightly modified from the recipe that comes with this charming pan (link in comments). It makes a light and fluffy cake; you can serve as is, sprinkle powdered sugar on top, or for extra flavor, top with a honey-lemon glaze.

3 c. flour

1 1/2 t. baking powder

1 t. baking soda

1/2 t. salt

1 c. butter, softened

1 c. sugar

1/2 c. honey

4 large eggs

2 T finely grated lemon rind

1 c. sour cream


3 T honey

1/2 c. powdered sugar

2 T lemon juice

1. Pre-heat oven to 325F. Grease and flour pan (or use baking spray); set aside.

2. In medium bowl, combine flour, baking powder, baking soda, and salt; set aside.

3. In large bowl, cream softened butter, sugar, and honey until light and fluffy, scraping bowl as needed. Add eggs one at a time, and beat until well-blended. Add flour mixture and sour cream in portions, alternately and blend on low; stir in grated lemon rind.

4. Pour batter into prepared pan and bake for 45-55 minutes, until toothpick comes out clean; cool ten minutes in pan, then turn out to finish cooling on wire rack.

Glaze:In small saucepan, combine all glaze ingredients and heat until sugar dissolves. Brush warm glaze over cooling cake.

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