Honey Lemon Beehive Cake

• CAKE:
• 2 3/ 4 cups flour
• 1 1/ 2 teaspoons baking powder
• 1/ 2 teaspoon salt
• 1 cup butter, softened
• 1 1/ 4 cups sugar
• 1/ 3 cup honey
• 4 eggs
• 1/ 2 teaspoon vanilla
• 3/ 4 cup milk
• 2 tablespoons lemon juice
• BUTTERCREAM FROSTING:
• 11/2 cups powdered sugar
• 1/3 cup butter, softened
• 1-2 Tbsp milk
• 1/4 tsp vanilla
• HONEY ICING:
• 11/2 cups powdered sugar
• 1 Tbsp honey
• 1-3 Tbsp milk

CAKE:

Preheat oven to 300°F. Grease and flour Beehive pan or use baking spray; set aside. In medium bowl, sift together flour, baking powder and salt; set aside. In large bowl, beat together butter, sugar and honey, scraping bowl often. Add eggs one at a time, blending well after each addition. Stir in vanilla. Reduce speed to low and gradually add flour mixture, alternating with milk, mixing just until blended. Blend in lemon juice. Divide batter evenly amongst two halves of pan. Bake at 300°F for 50-60 minutes, until toothpick inserted comes out clean. Cool 15 minutes in pan. Invert onto cooling rack and cool completely.

BUTTERCREAM:
In medium bowl, combine powdered sugar, butter, 1 Tbsp milk and vanilla. Beat until light and
fluffy, adding additional milk if necessary. To make honey icing: In medium bowl, combine all honey icing
ingredients; blend well, adding milk until icing has the consistency of very thick cream.

TO ASSEMBLE CAKE:
Stand one-half of cake upright; using a serrated knife, level off the flat side of cake by
trimming off rounded dome; repeat with other half of cake so that 2 halves fit snugly together. Spread
buttercream frosting over cut side of cake; gently press cake halves together to secure. Place cake on serving plate. Spoon honey icing over cake, covering side seams. Decorate with honeybees. Makes 12 servings.