Let the tin do the talking with this honeycomb lemon pull-apart. No glaze needed, just a light brush of lemon honey syrup. Thanks to our friends at Nordic Ware Australia for the recipe and photograph.

Prep:
30 min
Cook:
55 min
Serves:
8

Ingredients

Cake
  1. 3 cups (450g) plain flour
  2. 1 1/2 tsp baking powder
  3. 1 tsp baking soda
  4. 1/4 tsp salt
  5. 240g butter, softened
  6. 1 1/2 (330g) cups sugar
  7. 4 large eggs
  8. 2 tbsp lemon rind, finely grated
  9. 1 cup (250ml/g) sour cream
Glaze
  1. 1/4 cup (60ml/90g) honey
  2. 1/2 cup (75g) icing sugar
  3. 2 tbsp (40ml) lemon juice (approx 1 lemon)

Method

  1. Step 1

    Heat oven to 175°C (fan forced), grease and flour the pan then set aside.

  2. Step 2

    In medium bowl, combine flour, baking powder, baking soda and salt; set aside.

  3. Step 3

    In large bowl, beat butter and sugar on low speed until blended, then beat on medium speed until light and fluffy. Add eggs and beat until well blended.

  4. Step 4

    Add flour mixture, sour cream and lemon rind; blend on low speed for 1 minute, scraping the bowl often. Beat on medium speed 2 minutes.

  5. Step 5

    Spoon batter into prepared pan and bake for 45-55 minutes until an inserted skewer comes out clean. Allow to cool for 10 minutes in the pan.

  6. Step 6

    In small saucepan, combine all glaze ingredients and heat over medium heat until sugar dissolves and glaze is warm.

  7. Step 7

    Invert the cake onto a cooling rack (after 10 minutes cooling) and brush with honey glaze.

Thanks to our friends at Nordic Ware Australia for the recipe and photograph. View the original here. 

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