• 1 1/2 cups flour
• 1/4 tsp baking soda
• 1 tsp salt
• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 4 eggs
• 1 tsp almond extract
• 2/3 cup plain yogurt
• Honey Lemon Glaze:
• 3 Tbsp honey
• Juice of 1 lemon

Preheat oven to 350° F. Prepare Beehive Cakelet Pan with baking spray containing flour and use a pastry brush to evenly coat the cavities of the pan. In a small bowl, mix flour, baking soda and salt and set aside. Using a mixer with a paddle attachment, cream butter and sugar. Add eggs and almond extract and blend thoroughly. Mix in flour mixture and yogurt until smooth. Pour into prepared pan, filling each cavity 3/4 full. Gently tap pan on towel-covered counter to release air bubbles. Bake for 25-30 minutes or until toothpick inserted into center of cakes comes out clean. Remove from oven and let cakes cool in pan for 8 minutes before inverting onto a cooling rack. Wash pan, prepare with baking spray and repeat with remaining batter.

For Honey Lemon Glaze, add honey and lemon juice to a small saucepan. Bring to a boil and remove from heat as soon as bubbles/foam starts appearing. Let the glaze cool for a few minutes to thicken slightly. Once beehives cakes are ready to serve, drizzle glaze on top of cakes.