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Baked honeycomb lemon cake with cut pieces, with pan

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Honeycomb Pull-Apart Pan

Honeycomb Pull-Apart Pan


Honeycomb Lemon Cake

4.5 based on 13 reviews





Super moist and delicious lemon cake recipe for spring and summer! The honey glaze adds a sweet touch to this dessert that will make you come back for more. Baked beautifully in our Honeycomb Pull-Apart Pan for a bee-themed treat. Cut into small honeycomb sized cake portions and enjoy!



  • 3 cups cake flour
  • 1 1/ 2 tsp baking powder
  • 1 tsp baking soda
  • 1/ 4 tsp salt
  • 1 cup butter, softened
  • 1 1/ 2 cups sugar
  • 4 eggs
  • 2 Tbsp finely grated lemon rind
  • 1 cup sour cream


  • 3 Tbsp honey
  • 1/ 2 cup powdered sugar
  • 2 Tbsp lemon juice


Heat oven to 325° F (175°C) Prepare pan with baking spray and use a pastry brush to evenly coat the details of the pan. Or grease pan with shortening/ softened butter and dust with flour. Set aside.

In a medium bowl, combine flour, baking powder, baking soda and salt; set aside. Using a mixer with a paddle attachment, beat butter and sugar on low speed until blended. Beat on medium speed until light and fluffy. Add eggs and mix until well blended.  Add flour mixture, sour cream and lemon rind; blend on low speed 1 minute, scraping bowl often. Mix on medium speed for 2 minutes more. Spoon batter into prepared pan, filling just 3/4 full, even a little less. You may have some leftover batter. Gently tap pan on countertop to remove air bubbles. Bake for 45-55 minutes, until toothpick inserted comes out clean. Cool cake in pan for 10 minutes and then invert onto a cooling rack.

While cake completely cools, make glaze. In a small saucepan, combine all glaze ingredients and heat over medium heat until sugar dissolves and glaze is warm. When cake is ready, brush with honey glaze.

Read Recipe Reviews

    This is my secret weapon to get my 12 yr old grandson to come see me. He has been crazy about this cake since he was 5. I always use the recipe as is and it is dee-lish! Light and fluffy and love the pan to be able to pull apart for individual servings. Extra lemon rind sounds like a good idea!!🍋🍋🍋

    Nice basic recipe! Very moist cake. I did three lemons’ worth of zest and added a teaspoon of ginger. If you fill your honeycomb cake tin per instructions, makes enough excess batter for about 6 standard sized cupcakes. Just be sure to give your pan a really violent tapping against the counter before putting in the cake- the batter is very thick, so any trapped air bubbles will be stubborn to get out.

    Recipe is a good start, but definitely needs tweaking. First I made 2/3 the amount of batter and scaled the batter ingredients with exception of the sour cream and lemon zest, which I left at the measurements in the original recipe. I also added a splash of vanilla extract to the batter. After adding the batter, the pan is full to about the dividing segments and I had no overflow issues. I baked at the same original temperature, but only needed about 25 or 30 minutes total until a toothpick came out clean. I made the glaze as originally called out in the recipe. The reduction in batter and baking time reduced overflow issues and kept the cake moist.

    Supper yummy! I got this pan as a present and used this as the first recipe. Recipe is easy and the cake pops right out of the pan too! I added more lemon zest and juice because it can never be too tart and zesty in my opinion. Wonderful recipe and doesn’t taste too sugary either. Recipe is a hit with family and friends and the presentation in this pan is adorable.

    It’s a lovely, extremely light and fluffy, moist cake and it came together very quickly. Like others I think it benefits from a bit more zest in the batter. I took off 1 star because it was a bit too much batter for the pan, just puffed up and almost overflowed.

    The recipe is delicious but the recipe is completely wrong for the pan, it simply overflows. Next time I will make 2/3 of the recipe or even half so that it doesn’t overflows in the oven.

    We love it! Our first time making the cake was so good that we got a zester just for this recipe. We took it on a camping trip with some very picky eaters and it was gone in a couple days! Very appealing presentation and while the prep time is long, it’s well worth the wait. Moist and crumbly, this cake is excellent in every way. The pull apart feature works great and makes for easy portions.

    This recipe came with the honeycomb pull apart pan so it was the first recipe I tried. The cake was delicious, be careful to not fill it too much so it doesn’t overflow. Thankfully I had a sheet pan underneath just in case! It has a very light texture and wonderful flavor. I will make this recipe again but in a different pan.

    My first time using this pan and recipe and it was a huge success. Loving lemons I did add more to both the batter and glaze. Beautiful presentation and so very easy to serve. This pan and recipe are keepers!

    I used the honeycomb pan and my cake overflowed in the oven. Even with that, it is a fantastic cake. Great flavor and texture. I’m even making another one today for a church event!

    Erg lekker!…. Easy to make, I used more lemon zest because I like the cake to taste more lemony.
    Gone within 24 hours.

    The texture was wonderful, very moist, more like a pound cake. I took it to a family gathering & it was pretty much gone although I salvaged a bit to take home.

    Delicious cake that two forks pulls apart easily. I like mine a little more lemony so I add a teaspoon of lemon zest to the glaze. Goes well with hot or iced tea.

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Product Used In This Recipe

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Honeycomb Pull-Apart Pan

Honeycomb Pull-Apart Pan