Lemon Glazed Honey Cake


This traditionally spiced Rosh Hashanah honey cake is updated with a glistening lemony honey glaze.

Ingredients

Cake:
2 eggs, yolks and whites separated
1/3 cup plus 1 tablespoon sugar
3 tablespoons vegetable oil
1/2 cup GOLDEN BLOSSOM HONEY
1 1/2 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 cup strongly brewed coffee or 2 teaspoons coffee granules dissolved in 1/2 cup water

Lemon Glaze:
1/2 cup GOLDEN BLOSSOM HONEY
1/8 cup water
1/4 cup fresh lemon juice
2 teaspoons grated lemon zest, divided

Directions

Preheat oven to 325°. Grease a 9-inch round cake pan.

Using an electric mixer, beat egg yolks and sugar until creamy. Add oil, beat. Add honey and beat until combined.

In a medium bowl, stir together dry ingredients. Add these alternately with the coffee to the honey mixture in three additions. Mix only until blended, do not over beat.

In a small bowl whip eggs whites until stiff peaks form. Gently fold into batter. Pour into prepared cake pan.

Bake for 35 to 40 minutes or until cake tests done. Remove to rack and cool 20 minutes. Remove to cake plate, brush with lemon glaze and sprinkle top of cake with remaining 1 teaspoon lemon zest. This cake keeps well for several days.

Glaze:

While cake bakes prepare glaze. In a medium saucepan combine honey, water, lemon juice and one teaspoon lemon zest. Bring to a boil and simmer for 5 minutes. Remove from heat to cool while cake bakes.

Serves: 8


golden blossom honey product