Honey Lemon Beehive Cake


3 cups (375g) cake flour
1.5 tsp baking powder
1 tsp baking soda
0.25 tsp salt
1 cup (250g) butter, softened
1.5 cups (300g) sugar
4 eggs
2 Tbsp finely grated lemon rind
1 cup (190g) sour cream

For glaze:
3 Tbsp honey
0.5 cup (50g) powdered sugar
2 Tbsp lemon juice


1) Heat oven to 175 degrees celsius
2) Grease and flour beehive shaped pan; set aside
3) In medium bowl, combine flour, baking powder, baking soda and salt, set aside
4) In large bowl, beat butter and sugar on low speed until blended
5) Beat on medium speed until light and fluffy
6) Add eggs and beat until well blended
7) Add flour mixture, sour cream and lemon rind; blend on low speed 1 minute, scraping bowl often
8) Beat on medium speed 2 minutes
9) Spoon batter into prepared pan
10) Bake for 45-55 minutes, until toothpick inserted comes out clean
11) Cool 10 minutes in pan

Meanwhile, make glaze:

12) In small saucepan, combine all glaze ingredients and heat over medium heat until sugar dissolves and glaze is warm
13) Invert cake onto cooling rack and brush with honey glaze