Lemon Cake using local Honey
Lemon Cake with Honey from The Vermont Beekeeper's Cookbook
Equipment
- 1 9" tube pan
- 1 mixer
- 1 set measuring cups
- 1 set measuring spoons
- 1 mixing bowl
- 1 spatula
- 2 smaller bowls
Ingredients
- 3 cup flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp nutmeg
- 6 eggs separate these with yolks in one bowl and egg whites in another
- 1 cup butter at room temperature
- 1 1/2 cup honey
- 1 cup yogurt plain, greek
- 1/2 rind lemon and orange peal grated
Instructions
- Preheat oven to 350 degrees
- Grease 9" tube pan
- Mix flour, salt, baking soda, nutmeg in bowl and set aside
- Separate eggs and set aside yolks
- In mixing bowl beat the egg whites until they are still and set aside the bowl
- In mixing bowl, cream the butter and honey
- Add egg yolks, yogurt and grated lemon and orange peal
- Add flour mixture to bowl and mix ingredients together
- Fold in egg whites
- Pour everything into pan and bake one hour
- Invert tube pan and cool. Take out of pan, dust with powdered sugar (optional) or drizzle with honey (optional) and enjoy
