Friday, October 4, 2013

Lemon & Honey Beehive Cake {{My Favorite!}}

While anything chocolate is my typical go-to, this by far is my all time favorite cake.  It has everything I love in a cake: it’s sweet AND pretty!  The Mr. purchased a beehive cake pan for me when we graduated from our undergrad (we were the yellow jackets, and I’m pretty much obsessed with all things black and yellow, for more than one reason lol).  My cake pan is from Williams-Sonoma, but when I searched for it on their website it seems like they no longer carry it (makes me feel old), but here is a very similar cake pan.

Ok so here is the best cake recipe ever (in the entire world)!  It is kind of like a pound cake density, and I admit that it does take a while to make, but I promise that it is SOOOO worth it!  You probably could use any pound cake pan, but I always use my beehive cake pan for this one.
From the Kitchen of Darby HawleyDSC_0578-3

Ingredients:
Cake Ingredients
  • 2  3/4 cups all-purpose flour
  • 1  1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 sticks unsalted butter
  • 1 2/3 cups sugar
  • 3 tsp. lemon zest
  • 4 eggs, lightly beaten
  • 1 tsp. vanilla extract
  • 2/3 cup milk
  • 1/4 cup fresh lemon juice, concentrated lemon juice is not a good substitute
Glaze Ingredients
  • 1/2 cup honey
  • 1 1/2 tbs. fresh lemon juice
  • 1/4 tsp. salt
Buttercream Ingredients
  • 1/2 stick unsalted butter
  • 1 1/2 cups confectioners' sugar, whisked
  • 1 tbs. milk
  • 1/2 tsp. vanilla extract
  • pinch of salt
Royal Icing Ingredients (This is completely optional- I actually have only done this step a couple times because I find this cake to be sweet enough without it.)
  • 1 cup confectioners' sugar, whisked
  • 2-3 tsp. milk

Directions:
Because this cake does take a little while, I have broken it up for you in terms of days (yes I said days, but don’t freak out!)
  1. Day 1:
    1. Start with all room temperature ingredients.  Move your oven rack to the lower third of the oven & preheat to 325 degrees.  Then grease and flour your pan, tapping out any extra flour.
    2. Whisk together the flour, baking power, and salt.
    3. Using a mixer with the flat beater, beat butter on a medium speed until creamy (about 1 minute).  Add in granulated sugar & lemon zest, and continue beating until light & fluffy (about 5 more minutes).  Add in the eggs, a little at a time and beating well after each addition.  Then beat in the vanilla and mix for about 30 seconds, just so that it's incorporated).
    4. Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Add the lemon juice and beat for 30 seconds.
    5. Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center. Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 10 minutes.
    6. While the cake is cooling you will want to make the glaze.  In a small saucepan over medium heat, stir together the honey, lemon juice and salt and bring just to a simmer, about 2 minutes. Remove from the heat. Remove the cooled cake from the pan and place it on a cooling rack with wax paper underneath.  Using a pastry brush (or your fingers), brush the glaze onto the warm cake.  Let the glaze dry over night
  2. Day 2:
    1. Now it’s time to make the buttercream :-) Using a mixer, beat the butter on medium speed until creamy (about 1 minute). Add the confectioners' sugar, milk, vanilla and salt and continue beating until light and fluffy, 2 to 3 minutes more.
    2. To make the royal icing (which is OPTIONAL), in a small bowl, stir together the confectioners' sugar and the 2 tsp. milk until smooth (thick but pourable).
    3. Stand one half of the cooled cake vertically on its base. Using a serrated knife, level the flat side of the cake by trimming off 1/8 to 1/4 inch from the edge. Repeat with the other cake half.  Spread a thin layer of buttercream, about 1/2 cup, on the cut side of one of the cake halves. Place the cut side of the other cake half against the frosted side and gently press to secure the two halves; using the spatula, smooth the buttercream at the seam.
    4. Once your cake is on its serving platter, drizzle with the royal icing.  I like to serve mine with fruit.
    5. Delicious!

Lemon Honey Beehive Cake-1Lemon Honey Beehive Cake-2DSC_0572-2DSC_0586-2DSC_0622-2DSC_0627-3
Doesn’t that look so delicious?!?!?!  Oh goodness I want a piece of this right now lol

Alright friends, have a sweet weekend!!!!
xoxo Darby

6 comments :

Lauren said...

So you're bringing that to the next blogger meetup, right?

Joy said...

YUM!!! And your sous chef is pretty adorable, too!

Robin said...

Cute! I was wondering, do you know what would happen if you put baking soda in a cake instead of baking powder? Does it matter?

Rachelle @ Inner Loop Adventures said...

Wow! That cake looks awesome! Way too complicated for my simple baking style though. I'll just let you make it for me :)
P.S. the pup in the chair waiting for a piece is the cutest thing!

Jessica K said...

Looks amazing and delicious!

Once day I will attempt this, but the list of ingredients alone is scary! Haha!!

Sarah said...

Yum! Looks beautiful and delicious!

Related Posts Plugin for WordPress, Blogger...