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Beehive Cake Pan

Beehive Cake Pan

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Honey Lemon Beehive Cake

4.5 based on 4 reviews

PREP: 30 MINUTES

COOK: 1 HOUR 10 MINUTES

SERVINGS: 12 SERVINGS

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Ingredients

  • 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

Directions

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.

Read Recipe Reviews

    Made this cake for my sister’s birthday. Replaced the butter with Ghee instead of a butter cream icing I used cream cheese. Had a hard time with the second icing. However I am sure it will taste great

    I have made this recipe using the beehive cakelet pan. It is absolutely fabulous! It has a mild flavor which is mostly of honey. I use a lemon glaze on it. Simply delicious!

    I have made this recipe 4 times and have tweaked it slightly. Overall the consistency of the cake is great but it needed an flavor boost in our opinion.
    The original recipe has almost no lemon flavor and the glaze has little honey flavor. I now add 1 tsp of lemon zest during the wet/dry ingredient incorporation. As for the glaze I use 3 tbsp of honey, and add the milk 1 tsp at a time to get to the correct consistency.

    Recipe worked well with the beehive cake pan. The cake itself tasted great and it was easy to mix up. Everyone loved the cake and planning on making it again in future gatherings.

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Product Used In This Recipe

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Beehive Cake Pan

Beehive Cake Pan

SEE PRODUCT