Golden Lemon Honey Cake

Golden Lemon Honey Cake
Write a review
  1. 3 eggs
  2. 1&1/3 cups honey
  3. 1&1/2 cups sugar
  4. 3 Tbsp. canola oil
  5. 4 cups flour
  6. 2 tsp. baking powder
  7. 1 tsp. baking soda
  8. 1 Tbsp. turmeric
  9. 1/8 tsp. cinnamon
  10. 1 tsp. salt
  11. zest of 1 lemon
  12. 3/4 cup fresh squeezed lemon juice (from about 2&1/2 lemons)
  13. 1/4 cup rich's whip
  1. Preheat oven to 350f (180c)
  2. Grease 3 English cake tins. (see note for details)
  3. In a stand mixer combine eggs and honey.
  4. Once blended together add in sugar and beat for 2 minutes.
  5. With mixer running add oil.
  6. In a medium sized bowl, combine flour, baking powder, baking soda, turmeric, cinnamon, salt and sext.
  7. Whisk dry ingredients together.
  8. Measure Lemmon juice and rich whip and combine into one cup.
  9. With mixer running on the lowest speed add 1/3 of the flour mixture.
  10. Once incorporated add 1/2 the lemon mixture.
  11. Next add the second 1/3 of the flour mixture.
  12. Pour in the remixing lemon mixture.
  13. Gently add in the remaining flour mixture.
  14. Mix until just combined. DO NOT OVER MIX.
  15. Pour batter evenly into the 3 tins and place on the oven.
  16. Baske for 25-35 minutes depending on your oven until a toothpick inserted in the center comes out clean!
  17. Serve with a sprinkling of confectioners sugar and enjoy with your favorite tea!
Notes & Tips
  1. *Spray your measuring cup with non stick spray before measuring honey.
  2. **An English cake pan is about 2-3 inches by 13 inches. It is sometimes referred to as a loaf pan. Use the closest thing you have to that size. The cake may need to cook a few minutes more or less depending what you use!
Peas, Love & Carrots