LEMON BEEHIVE CAKE
Steps:
- 325F. Grease, flour pan;tap out excess. For cake:sift tog flour, baking powder and salt; set aside. In bowl of an elec mixer with flat beater, beat butter on med speed til creamy and smooth, about 1 min. Add gran sugar and lemon zest, continue beating til light and fluffy, about 5 mins. Add eggs a little at a time, beating well after each addition. Beat in vanilla about 30 secs. Reduce speed to low and add flour mixture in three additions alternating with milk, beginning and ending with flour. Beat each addition just until incorporated. Add lemon juice and beat for 30 secs. Spoon batter into pan,spreading batter so sides are higher than center. Bake until cake begins to pull away from sides and tester inserted into center comes out clean, 55 to 60 mins. Transfer pan to wire rack and let cool in pan for 10 mins. Meanwhile, make glaze:In small saucepan over med heat, stir tog honey, lemon juice and salt and bring to a simmer, about 2 mins. Remove from heat. Tap cake pan gently to loosen cakes. Invert pan onto a rack and lift off. Using pastry brush, brush warm cake with glaze. Let cake cool at least 2 hrs before assembling and decorating.For buttercream:beat butter on med speed til smooth and creamy, about 1 min. Add confects sugar, milk, vanilla and salt, continue beating til light and fluffy, 2 to 3 mins more. For royal icing:in a small bowl, stir together confects sugar and 2 tsp milk til smooth. If necessary add more milk 1/2 tsp at a time til icing is thick but still pourable. Stand one half of cooled cake vertically on its base. Using serrated knife, level flat side of cake by trimming edge. Repeat with other cake half. Using an offset spatula spread a thin layer of buttercream, about 1/2 C, on cut side of one of cake halves. Place cut side of other cake half against frosted side and gently press to secure; using spatula, smooth buttercream at seam. Using a large spatula, transfer cake to platter. Drizzle with royal icing making sure to cover frosted seams.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #occasion #desserts #dinner-party #spring #cakes #seasonal #4-hours-or-less
You'll also love
olabisi ephem
[email protected]This cake is the best!
Sarthak Gupta
[email protected]This cake is a keeper!
Lilitha Ludada
[email protected]This cake is so good, I could eat it every day!
Lyndsey Pifer
[email protected]Followed the recipe exactly and it turned out perfectly!
Salman Hare
[email protected]Cake was a bit dry.
Favour Moses (Shugar)
[email protected]Not a fan of the lemon flavor.
Zubairrana official
[email protected]This is my new favorite cake recipe.
Maya Tamang
[email protected]Easy to follow recipe and turned out great!
Joy Ikpekpele
[email protected]Perfect! Will definitely make again.
discovery channel TV
[email protected]This cake was delicious! I loved the lemon flavor, and the cake was so moist and fluffy.
Tilly Harding
[email protected]I followed the recipe exactly, but my cake didn't turn out as moist as I expected. I'm not sure what I did wrong.
Elena Pereyra
[email protected]This cake was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar next time.
holly hadfield
[email protected]I made this cake for my husband's birthday, and he loved it! He said it was the best cake he's ever had.
Leton Sarker
[email protected]This cake was amazing! The lemon flavor was perfect, and the cake was so moist. I would definitely recommend this recipe.
Chima Godwin
[email protected]I've never made a beehive cake before, but this recipe was so easy to follow. The cake turned out perfect, and it was so delicious. I'll definitely be making this again.
Payonzy Spartan
[email protected]This lemon beehive cake was a huge hit at my dinner party! Everyone loved the sweet and tangy flavor, and the cake was so moist and fluffy. I will definitely be making this again.