Honey Lemon Soaked Cake
Yield
1 cakePrep
10 minCook
50 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cream | |||
| ½ | cup |
butter
|
|
| ½ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| ¾ | cup |
honey
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | cup |
milk
|
|
| Topping | |||
| ¼ | cup |
honey
|
|
| ½ | cup |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cream | |||
| 118 | ml |
butter
|
|
| 118 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 177 | ml |
honey
|
|
| 591 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 118 | ml |
milk
|
|
| Topping | |||
| 59 | ml |
honey
|
|
| 118 | ml |
lemon juice
|
|
Directions
Cream butter, sugar, eggs and honey -- mix well, then add dry ingredients.
Pour into a greased and floured 6 cup tube pan.
Bake 350℉ (180℃) F for 35 to 50 minutes.
Cool in the pan for 10 minutes.
Remove onto a cooling rack with wax paper underneath.
Pierce the warm cake with a fork in several places.
Warm ¼ cup honey ½ cup lemon juice and spoon over the cake.
Cool completely and sprinkle with powdered sugar.
