Honeycomb Lemon Cake

Recipe and image thanks to Nordic Ware.

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

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

Heat oven to 325°F (175°C). Grease and flour pan; set aside. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside. In a large bowl, beat butter and sugar on low speed until blended. Beat on medium speed until light and fluffy. Add eggs and beat until well blended. Add flour mixture, sour cream, and lemon rind; blend on low speed for 1 minute, scraping the bowl often. Beat on medium speed for 2 minutes. Spoon batter into prepared pan. Bake for 45-55 minutes, until a toothpick inserted comes out clean. Cool for 10 minutes in the pan.

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. Invert the cake onto a cooling rack and brush with the honey glaze.