Russian Honey Cake with Lemon Drizzle: A Heavenly Mouthwatering Delight

Allergens

Dairy (Milk, Butter) - Eggs

Ingredients

• 2 cups all
• purpose flour
• 1 1/2 cups sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1/2 cup honey
• 1/2 cup milk
• 2 tsp baking powder
• 1 tsp vanilla extract
• Zest of one lemon
• For the Lemon Drizzle:
• 1/2 cup powdered sugar
• 2 tbsp freshly squeezed lemon juice

Instructions

1. Preheat oven to 350°F (180°C). Grease and flour a 9 inch round cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
4. In another bowl, whisk together flour, baking powder, and a pinch of salt.
5. Gradually add dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Pour batter into prepared cake pan and smooth the top. Bake for 30 35 minutes or until a toothpick inserted into the center comes out clean.
7. Allow cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. For the lemon drizzle, whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled cake.

Chef’s Insight

The secret to a moist and tender honey cake is using room temperature ingredients and not overmixing the batter.

Notes

To enhance the cake's aroma, use organic lemon zest and freshly squeezed lemon juice.