• Mindy

Honey Lemon pull-apart cake

Author: Liz Bergstrom


3 cups cake flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoons sea salt

1 cup butter, softened

1 cup light brown sugar

1/2 cup local honey

4 large eggs

2 Tablespoons lemon Zest

1 cup sour cream

1 cup buttermilk

1/2 teaspoon pure lemon extract


6 Tablespoons honey

1/2 cup powdered sugar

4 Tablespoons lemon juice


1. Heat oven to 325’ butter and flour pan. In a medium bowl, sift together flour, baking powder, baking soda and salt; set aside. In the bowl of a stand mixer, beat butter and sugar and honey on low speed until blended. Beat on medium speed until light and fluffy. Add eggs one at a time, beating each until well incorporated. On low speed add sour cream, lemon zest, and lemon extract. Alternate the flour and buttermilk in thirds, starting and ending with flour. Spoon batter into pan 3/4 full, tap on countertop to release the bubbles. Bake for 44-55 minutes, until center springs back when touched, or toothpick comes out clean.

This makes more batter than the honeycomb pan will hold, make 6-8 cupcakes!


Allow cake to cool in pan for 10 minutes. While cake is cooling heat glaze ingredients in small sauce pan over medium heat until sugar dissolves and glaze is warm. Invert cake onto cooling rack and brush with glaze.

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