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Honey Lemon Cakelets
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Honey Lemon Cakelets

Cook Time30 minutes
Course: Dessert

Equipment

  • Nordic Ware Cake-let Pan

Ingredients

  • 2 3/4 cup flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butter softened (we used margarine, you can also use ghee)
  • 1/3 cup honey use orange blossom for extra citrus flavor
  • 4 eggs
  • 1/2 tsp vanilla
  • 3/4 cup milk
  • 2 tbsp lemon juice

Instructions

  • 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 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.
  • 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.

Notes

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.