Honey Lemon Cake
By Joe
Source: King Arthur Baking — Charlotte Rutledge, Honey Lemon Cake.
A honey lemon cake recipe for 1 serving, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 175°C. Grease one honeycomb pan or 9" round cake pan. Batter: Weigh the flours, or measure them by lightly spooning them in a measuring cup plus sweeping off the excess. Beat together the flours, baking powder, bicarbonate of soda, and salt in a mid-sized bowl. Beat the butter and sugar till light and fluffy in a big bowl. Tip in the eggs one after another, beating for a minute or two plus scraping the sides plus bottom of the bowl among additions. Whip in the honey, zest, and extracts. Mix in the flour mixture in three additions, alternating using the buttermilk or yogurt, starting plus ending using the flour mixture. Spread the batter in the ready pan; if you are baking in this honeycomb pan, we recommend tapping the pan firmly upon the counter in order to help eliminate any air bubbles at the bottom. Cook the cake for 30 to 35 minutes, till it’s a deep amber brown plus a cake tester inserted in the center comes out clean. Take out the cake from the oven, leave it in order to cool in the pan for 10 minutes, next turn it out onto a rack. Glaze: Mix the honey, butter, plus lemon juice in one microwave-safe bowl or in a little saucepan set over medium-low heat. Heat till the butter is melted and mix till there are no lumps left. Brush the glaze onto the warm cake. Let the cake to go fully cold before cutting. Store leftover cake, well covered, at room temperature for a number of days. Freeze for longer storage. Individual cakes using one beehive cakelette pan, prepare this batter as instructed plus scoop it in the pan's gently greased wells using a heaping of batter per well (1/3 cup); a heaped scone plus muffin scoop works well here. Firmly tap this pan upon the counter to help eliminate any air bubbles at this bottom of the cakes. Stand the leftover batter aside to bake in a second batch. Cook the cakes for 18 to 22 minutes, till they’re amber plus a cake tester or toothpick inserted in the center of one comes out clean. Take out the cakes from the oven, let them to cool in the pan for 5 minutes, next turn them out onto a rack. Repeat using the leftover batter. Makes 1 dozen mini cakes.
Storage
Keep well wrapped at room temperature for a couple of days, or freeze for longer storage.
Free sugars
239.3 g per serving
478.6 % of the 50 g daily maximum · 957.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
Approximate: the recipe has 1 serving, so these numbers are for the whole batch. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 3281 kcal |
| Protein | 56.2 g |
| Carbohydrate | 405.4 g |
| of which sugars | 254 g |
| of which free sugars | 239.3 g |
| Fat | 169.2 g |
| of which saturates | 82.1 g |
| Fibre | 14.3 g |
| Salt | 5.83 g |
Protein per 100 kcal
1.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
