Honey Lemon Cake Pull-Aparts

Photo and recipe: Nordic Ware

• 3 cups cake flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup butter, softened
• 1 1/2 cups sugar
• 4 eggs
• 2 Tbsp finely grated lemon rind
• 1 cup sour cream

• 3 Tbsp honey
• 1/2 cup powdered sugar
• 2 Tbsp lemon juice

1. Heat oven to 325° F. Grease and flour pan; set aside.
2. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
3. In a large bowl, beat butter and sugar on low speed until blended. Beat on medium speed until light and fluffy.
4. Add eggs and beat until well blended.
5. Add flour mixture, sour cream, and lemon rind; blend on low speed 1 minute, scraping the bowl often. Beat on medium speed 2 minutes.
6. Spoon batter into the prepared pan. Bake for 45-55 minutes until a toothpick inserted comes out clean. Cool 10 minutes in the pan.
7. Meanwhile, make the glaze: In a small saucepan, combine all glaze ingredients and heat over medium heat until the sugar dissolves and the glaze is warm.
8. Invert the cake onto a cooling rack and brush with honey glaze.