Honey Lemon Cakelets

Are you in the mood for something sweet? Well, bee-happy because these Honey Lemon Cakelets made in our Beehive Cakelet Pan from Sur la Table, are just what you’re after.

Getting started.
Getting started.
French Honey (from our Try the World Paris Box) and Fresh Lemon (finally getting the chance to try out our lemon juicer from Sur la Table!
French Honey (from our Try the World Paris Box) and Fresh Lemon (finally getting the chance to try out our lemon juicer from Sur la Table!
After we sprayed our mini beehive bundt pan it was time to fill.
After we sprayed our mini beehive bundt pan it was time to fill.
All filled and ready to go in the oven.
All filled and ready to go in the oven.
Closeup of the beehive on our serving tray.
Closeup of the beehive on our serving tray.
Close up.
Close up.
Ready to enjoy...
Ready to enjoy…

Honey Lemon Cakelets (Nordic Ware)

Ingredients

  • 2 3/4 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butter, softened (we used margarine)
  • 1/3 cup honey
  • 4 eggs
  • 1/2 tsp vanilla
  • 3/4 cup milk
  • 2 tbsp lemon juice

Directions

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, sugar 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. 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.

Note: 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.

 

~thefoodie

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