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
Glaze:
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.
