Ingredients
For the cake:
½ cup + 2 tablespoons unsalted butter, melted
¼ cup Bee Friends Farm rosebud lavender lemon creamed honey
8 large eggs
1 teaspoon lemon extract
2 ¼ cups cake flour + more for dusting
¼ teaspoon salt
1 ½ teaspoons baking powder
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For the glaze:
½ cup powdered sugar
1 tablespoons Bee Friends Farm wildflower honey
1 teaspoon vanilla extract
1 tablespoon unsalted butter, melted
1 tablespoon whole milk
Tools Needed
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Bake with Me
Preparation
Adapted from Nordic Ware
Preheat oven to 300℉.
Evenly brush the interior of the loaf pan with butter, then lightly dust the interior with flour.
Make the cake: In the bowl of a stand mixer fitted with a whisk attachment, mix together the honey and butter. Add eggs and lemon extract and mix.Â
In a separate bowl, sift together flour, salt, and baking powder. Add the dry ingredients into the stand mixer â…“ at a time. Mix until well-combined.Â
Pour the batter into the prepared loaf pan, only filling until ¾ of the way full. Use a silicone spatula to evenly spread the batter in the pan, and gently tap pan on a hard surface to remove any air bubbles.
Bake loaf pan for 50-60 minutes, or until a cake tester inserted into the center comes out clean.
Allow cake to cool in loaf pan for 10 minutes, then invert onto a cooling rack. Place cooling rack on a baking sheet.
Make the glaze: In a medium bowl, whisk all the ingredients together until well-combined and slightly runny. If too thick, add more milk ½ tablespoon at a time.
While the cake is still warm, drizzle the glaze over the cake. Use a brush to evenly spread the glaze across the top. Enjoy!