With Easter just around the corner, I thought I’d share a recipe for a sweet treat that will be an absolute hit at any Easter brunches you’re either hosting or going to. (If you haven’t figured out what to bring, these Honey Lemon Cakelet’s might just be your answer)!
We first made these cakelets for a little ‘just because’ soiree we had out on our deck, and they made an appearance at our epic Easter Brunch last year. This years Easter brunch will be happening a little later this year, but these cakelet’s are definitely on the menu. (And if you make more than you need they freeze and re-heat really well!)
Honey Lemon Cakelets (Nordic Ware)
- 2 3/4 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup butter, softened (we used margarine and you can also use ghee)
- 1/3 cup honey (you can also use orange blossom honey for an extra citrusy taste)
- 4 eggs
- 1/2 tsp vanilla
- 3/4 cup milk
- 2 tbsp lemon juice
Preheat the oven to 350F. Grease and flour Beehive cake let pan and set aside. In a medium bowl, sift together flour, baking powder and salt. In the bowl of a stand mixer, beat the butter, sugar and honey. Scrape bowl often. Add eggs one at a time, blending well after each addition. Stir in vanilla. Reduce speed to low and gradually add half the flour mixture. Add the milk and lemon juice and blend until incorporated. Then add the second half the flour and blend until incorporated. Divide the batter between the cake lets (do not fill more than 3/4 full.) Bake for 30 minutes or until a toothpick inserted in the middle comes out clean. Cool 15 minutes in pan. The invert onto cooling rack and cool completely. Decorate with glaze, honey or bees made from royal icing.
Note: The original says to bake at 300F for 15-20 minutes, but for our particular oven, 350F for 30 was what worked for us. As for decorating, we left most of them plain and dusted some powdered sugar on others, but they’re plenty sweet enough without any additional sugar.