Sweet, simple and delicious this cake is packed full of...
... and citrus...
... perfect when baked into loaves and served warm with a bit of butter at breakfast...
... or as a decadent heart shaped ice cream sandwich accented with a touch of lemon curd and drizzled honey.
Honey Cake never tasted so sweet:
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup butter
2 cups honey + 1/4 cup more for swirling into batter
1/2 cup brown sugar
4 large eggs at room temperature
1 teaspoon vanilla extract
2 teaspoons lemon zest (or more if you really want to make the citrus flavor pop)
1 1/2 cups fresh orange juice
Cream butter, honey and sugar together, and then add eggs, vanilla and lemon zest. In a separate bowl mix the remaining dry ingredients and whisk together. Alternating, add a third of the dry mix to the butter mixture followed by a third of the orange juice and continue until everything is incorporated, making sure not to over mix the batter.
Fits in three loaf pans, two 9-inch square or round cake pans or one 9 by 13 inch sheet cake. Preheat oven to 350°F.
Generously grease pan(s). Place batter in desired pan(s), drizzle remaining honey on top of each and swirl in with a wooden skewer or a butter knife. Bake until the cake springs back when you gently touch it in the center center. For loaf cakes, bake about 45 to 55 minutes. For sheet style cakes, baking time is 40 to 45 minutes.
Happy Valentine's Day!
*Last time in Recipes: Toffee Bark