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Lemon Honey Cake

Contributed by Chef Graham Dodds of Bolsa Restaurant

Makes 1–10 inch cake, serves 6–8 (depending on how hungry you are!)

5 oz bread flour
1/2 tablespoon baking powder
5 oz sugar
2 lemons, zest removed and juice reserved
1/2 cup Texas Honeybee Guild’s Zip Code Honey (available at Bolsa Market  and other locations)
4 eggs
1/4 cup whole milk
1 stick butter, melted

Spray shortening and sugar as needed

Preheat oven to 350 degrees.

Lightly spray cake pan and coat with sugar, tapping out the excess sugar to make sure that the pan is evenly coated.

Sift flour, baking powder and sugar together into large bowl and set aside.

Place eggs, honey and lemon zest in a mixer and bring to ribbon stage.*

Gently fold in milk and lemon juice to the egg mixture.

Gently fold in flour mixture to the egg mixture, being careful to just incorporate the flour. The cake will come out tough if the flour is overworked.

Gently fold in melted butter.

Pour finished batter into prepared pan and bake for 20 minutes, or until the top is light brown and a toothpick inserted comes out clean.

Serve with fresh berries and whipped cream. I serve mine with a chunk of my own honeycomb to accent the honey in the cake.

* Ribbon stage is reached when a whisk or spoon moved through the mixture leaves a trail behind that is visible for a short while before merging back into the mixture. The speed at which the ribbon stage is reached depends on what temperature you are working at and what implement you are using. When using an ordinary whisk, it takes about 3 minutes.

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