- 30 min
- 55 min
- 3 cups (450g) plain flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 240g butter, softened
- 1 1/2 (330g) cups sugar
- 4 large eggs
- 2 tbsp lemon rind, finely grated
- 1 cup (250ml/g) sour cream
- 1/4 cup (60ml/90g) honey
- 1/2 cup (75g) icing sugar
- 2 tbsp (40ml) lemon juice (approx 1 lemon)
Heat oven to 175°C (fan forced), grease and flour the pan then set aside.
In medium bowl, combine flour, baking powder, baking soda and salt; set aside.
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.
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.
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.
In small saucepan, combine all glaze ingredients and heat over medium heat until sugar dissolves and glaze is warm.
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.
This cake was baked in a Nordic Ware Honeycomb Pull-Apart Pan.
Available online at nordicware.com.au