Honey Lemon Cake

Ingredients

  • 2 1/2 cups all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon kosher salt

  • 1 cup (2 sticks) unsalted Zeal Butter, at room temperature

  • 3 large eggs, at room temperature

  • 1 cup whole Zeal Milk

  • 1 teaspoon vanilla extract

  • 1 teaspoon finely grated lemon zest

  • 1 teaspoon freshly squeezed lemon juice

  • 1 cup honey

  • 1 tablespoon vegetable oil, for the baking pan

  • 1 tablespoon dried bee pollen

  • Sage blossoms or other edible flowers, for decoration

Directions

  1. Make the cake: Preheat the oven to 350°F.

  2. Sift the flour into a large bowl and mix it with the baking powder and salt; set the bowl aside. Put the Zeal Butter and eggs into a large bowl and beat them with a hand mixer until the Zeal Butter is whipped and fluffy, about 2 minutes.(Alternatively, you can mix the ingredients together in a stand mixer using a paddle attachment.) Add the Zeal Milk, vanilla, lemon zest, and lemon juice and beat until well mixed.

  3. Add about 1/3 of the flour mixture to the mixing bowl and beat it into the wet ingredients until just incorporated. Scrape down the sides of the mixing bowl with a rubber spatula, then repeat the process two more times to use all of the remaining flour mixture. Slowly pour the honey into the batter and gently mix and fold it in until it is thoroughly incorporated.

  4. Using a paper towel, spread the oil into an 8-inch round cake pan, making sure to cover the bottom and sides well. Pour the batter into the pan and bake until a tester inserted into the center of the cake comes out clean, about 45 minutes.

  5. When the cake is done, let it cool in the pan for 15 minutes, then flip it onto a cooling rack and let it continue cooling upside down. (Using the bottom of the cake as the top will give it a nice flat surface.)

Zeal Creamery