Lemon Honey Pound Cake

Lemon Honey Pound Cake
(lemon zest, eggs + honey)
Serves 14

What you need:
3 cups all-purpose flour
1 tablespoon baking powder
¾ teaspoon kosher salt
1 cup whole milk
Zest and juice of 1 lemon
1½ cups butter, softened
2 cups granulated sugar
1 cup Savannah Bee Company Whipped Honey with Lemon
5 large eggs
Savannah Bee Company Whipped Honey with Lemon for glazing the cake
Lemons for garnish

What to do:
1. Wash Up!

2. Prep the ingredients: Preheat oven to 350°F. Grease a tube pan or Bundt pan. Combine the flour, baking powder, and salt in a medium bowl. Set aside. Combine the milk, lemon zest, and lemon juice in a separate bowl.

3. Make the batter: Beat the butter, sugar, and 1 cup whipped honey with a mixer until light and fluffy. Add the eggs, one at a time, beating until the yellow disappears after each addition. Add the flour mixture alternately with the milk mixture in three additions, beginning and ending with the flour mixture. Beat just until combined.

4. Bake the cake: Spread the batter into the prepared pan and bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 15 minutes. Run a knife around the edges of the cake and turn out onto a wire rack to cool completely.

To Serve: Transfer the cake to a cake stand or plate. Pour the whipped honey generously over the top and garnish with lemons.

Pro Tip: This is a great make-ahead dessert. As the cake sits, the whipped honey will soak into the cake and make it ultra moist.

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