Lemon Honey Cake
Ingredients
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 cup (2 sticks) non dairy butter, at room temperature
- 3 eggs
- 1 cup almond or oat milk
- 1 tablespoon lemon juice + zest of one lemon
- 1 cup runny honey
For Glaze
- 1 1/2 cups powdered sugar
- 1/4 cup freshly squeezed lemon juice
Instructions
- Preheat oven to 350 degrees and butter and flour a springform or decorative bunt pan to grease well. Set aside.Add flour to a large bowl and mix in the baking powder and salt until evenly distributed. Set asideTo a stand mixer fitted with a whisk attachment, add the butter and whisk until creamed. Add the eggs and continue to mix until whipped and fluffy, about 2 minutes. Add the milk, lemon zest, and lemon juice, honey, and beat until well mixed.Add the flour mixture into the wet batter in batches, whisking until everything is incorporated. Pour the batter into the pan and bake for 40-45 minutes or until a tester inserted into the center of the cake comes out clean. Let cool completely before adding glaze.To make the glaze simply whisk together the powdered sugar and lemon juice until smooth. Pour over tops of the cake. Enjoy!