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Nordic Ware's Honeycomb Lemon Cake

Please note: After the popular response to this morning's newsletter our Honeycomb pull-apart pan has now sold out. Thank you for your understanding.


3 cups Cake flour (Plain flour)
1 1/ 2 teaspoons Baking powder
1 teaspoon Baking soda
1/ 4 teaspoon Salt
1 cup Butter, softened
1 1/ 2 cups Sugar
4 Eggs
2 tablespoons finely grated Lemon rind
1 cup Sour cream

3 Tablespoons of Honey
1/2 cup Powdered sugar (Icing sugar)
2 Tablespoons Lemon Juice</>


Heat oven to 325° F (175°C) Grease and flour pan; set aside. Milly's recommends Wilton Cake release for greasing your pan, Nordic Ware especially.

In a medium bowl, combine flour, baking powder, baking soda and salt; set aside. In a large bowl, beat butter and sugar on low speed until blended, then 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 1 minute, scraping bowl often. Beat on medium speed 2 minutes.

Spoon batter into prepared pan. Bake for 45-55 minutes, until toothpick inserted comes out clean. Cool 10 minutes in pan. Meanwhile, make glaze: In small saucepan, combine all glaze ingredients and heat over medium heat until sugar dissolves and glaze is warm. Invert cake onto cooling rack and brush with honey glaze.