Easy Honey Cake in a honeycomb pan

Ingredients

• 1 cup Unsalted Butter (softened, cut into cubes)
• 1 cup Honey (raw or clover honey)
• 4 large Eggs (room temperature)
• 2 cups All-Purpose Flour (sifted with baking powder and salt)
• 2 teaspoons Baking Powder
• 0.5 teaspoons Salt (fine sea salt)
• 1 teaspoon Vanilla Extract (pure)
• 1 lemon Lemon Zest (freshly grated zest of one lemon)
• 0.5 cup Whole Milk (room temperature)
• 0.75 cup Honey Syrup (Honey + Water) (1/2 cup honey mixed with 1/4 cup water, warmed)

Instructions

1. Grease the Pan

   Generously spray the honeycomb cake pan with non‑stick baking spray, making sure to coat every nook and cranny.

   Time: PT5M

2. Sift Dry Ingredients

   In a medium bowl, sift together the all‑purpose flour, baking powder, and salt. Set aside.

   Time: PT5M

3. Cream Butter and Honey

   Coat a liquid measuring cup with a thin layer of oil so the honey slides out easily. Add the softened butter and honey to a large mixing bowl and beat on medium speed until light and fluffy, about 5 minutes.

   Time: PT5M

4. Add Eggs and Flour Alternately

   Add one egg to the butter‑honey mixture, mixing just until incorporated. Then add about ¼ cup of the sifted flour mixture, mixing gently. Continue alternating egg, then flour, until all four eggs and the flour are used. Mix by hand to keep air out of the batter.

   Time: PT10M

5. Incorporate Flavorings and Milk

   Stir in the vanilla extract, lemon zest, and milk. Mix until the batter is smooth and uniform.

   Time: PT5M

6. Transfer Batter to Pan

   Pour the batter into the prepared honeycomb pan. Use the spatula to spread it semi‑evenly, filling each honeycomb cell about three‑quarters full.

   Time: PT2M

7. Bake the Cake

   Place the pan on the middle rack of a preheated oven and bake at 350°F for 35–45 minutes, or until a toothpick inserted into the center comes out clean.

   Time: PT40M

   Temperature: 350°F

8. Prepare Honey Syrup

   While the cake bakes, combine ½ cup honey and ¼ cup water in a small saucepan. Warm over low heat, stirring until fully blended, about 3–4 minutes. Do not boil.

   Time: PT5M

9. Syrup the Hot Cake

   When the cake is done, remove it from the oven. Immediately poke holes throughout the cake with a skewer, then slowly pour the warm honey syrup over the surface, allowing it to soak into the cells.

   Time: PT5M

10. Let the Cake Rest

    Allow the cake to sit in the pan for 15 minutes so the syrup fully penetrates. Then carefully remove the cake from the honeycomb pan.

    Time: PT15M

11. Finish and Serve

    Dust the top with powdered sugar if desired. Slice and serve with tea or coffee.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

35 g

Fat

12 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, Plant‑based butter
• Instead of Honey: Agave nectar, Maple syrup
• Instead of Eggs: Egg replacer, Flax eggs (2 tbsp ground flax + 6 tbsp water)
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Baking Powder: Baking soda + cream of tartar (1/4 tsp soda + 1/2 tsp tartar)
• Instead of Salt: Kosher salt (use less)
• Instead of Vanilla Extract: Almond extract (½ tsp)
• Instead of Lemon Zest: Lemon extract (¼ tsp)
• Instead of Whole Milk: Almond milk, Soy milk
• Instead of Honey Syrup (Honey + Water): Maple syrup

Equipment Needed

• Honeycomb Cake Pan (Nordicware)
• Mixing Bowl
• Second Mixing Bowl
• Electric Mixer or Hand Whisk
• Rubber Spatula
• Fine Mesh Sieve
• Measuring Cups
• Measuring Spoons
• Pastry Brush
• Skewer or Toothpick
• Cooling Rack

Critical Steps — Do Not Skip

• Grease the honeycomb pan thoroughly to prevent sticking.
• Alternate adding eggs and flour by hand to minimize air incorporation.
• Bake at the correct temperature (350°F) and do not overbake.
• Pour the honey syrup over the cake while it is still hot.

Chef Tips from the Video

• Coat the measuring cup with a thin layer of oil before adding honey; it slides out effortlessly.
• Room‑temperature eggs and milk blend more smoothly and prevent curdling.
• If you prefer a citrus punch, add a tablespoon of fresh orange juice with the lemon zest.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months.

Room temperature: Can sit at room temperature, covered, for up to 2 days.

Make-Ahead Tips

• Bake the cake a day ahead, keep it covered, and reheat gently before serving.
• Syrup can be prepared in advance and warmed before brushing.

Frequently Asked Questions