Honey Lemon Beehive

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It’s interesting that it has became my hubby the one who keeps adding to my Nordicware collection. And he buys them without checking with me! This Beehive bundt pan is one of the latest he bought during his overseas work trip and he said he got it cos he found the design very cute. I am not complaining since I love Nordicware bundts! And I think this design will appeal to the kids a lot (^-^)

Today was yet another rush-rush day for me, having to squeeze in one hospital appointment for my eldest girl. Hence, early morning, I had to start baking. Bundt cakes are easy and not that time-consuming and hence it was my choice. Was looking at my collection, deciding which bundt pan to use (I still have a couple untouched!) and this beehive was calling out to me! Hahaha … must be to suit my busy bee status today (^-^)

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Used the honey lemon cake recipe that came with the bundt pan (as what I would normally do when I bake in the bundt pan for the first time, to “test it out”, I guess). And as usual, I cut down on the sugar amount. I have converted the measurements to metrics, for my ease in using the recipe. I did only the cake, and did not do any frosting. The cake turned out moist and fragrant! Decided to decorate it a bit and so made some fondant bees. My little boy saw the cake just now and was so excited! He wanted to eat the cake and the bumble bees too!

 

{RECIPE}

*This beehive bundt is a 10-cup (24 litre) pan. You may use your other bundt pans instead.

Ingredients:

352g plain flour

1 1/2 tsp baking powder

1/2 tsp salt

227g unsalted butter, softened

160g caster sugar (I reduced to 130g)

113g honey

4 eggs

1/2 tsp vanilla

3/4 cup milk

2 tbs lemon juice

Method:

Preheat oven to 150 degC.

Grease the pan with shortening and dust with flour. Set aside.

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

In a large mixing bowl, beat together butter, sugar and honey. Scraping sides of the bowl often.

Add eggs one at a time, blending well after each addition. Stir in vanilla.

Reduce speed to low and gradually add flour mixture, alternating with milk, mixing just until blended. Blend in the lemon juice.

Divide batter evenly among halves of the pan, spreading batter to touch top edges of the pan, so batter is lower in the centre.

Bake at 150 degC for 50-60min, or until a skewer comes out clean.

Cool 15 minutes in pan.

Invert onto cooling rack and cool completely.

Assemble:

When cake is cooled, stand one-half of cake upright, using a serrated knife, level off the flat side of the cake by trimming off rounded dome, repeat with other half of cake. Spread buttercream frosting over cut side of cake, gently press cake laves together to secure. Place cake on serving plate. You may spoon honey icing over the cake, covering the seams.

It was a joy seeing how the cake has delighted the kids. And it tastes good too (^-^) Love the buttery taste with the refreshing lemon flavour.

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2 comments

  1. Shar Kay says:

    Oh Van! This is so so cute! I love the browning of the cake, and can totally see why the kids will enjoy it. So glad you started a blog to share all your lovely cook and bakes! <3

    • bakinglanguage says:

      Shar dear, thanks for visiting! Just started on this, so need lots of guidance from you babe ^^
      Memory’s failing, so have to start writing down the recipes. Hehehe …

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