What is it about bees that makes me love them so? It’s funny too, because I hate insects, and get nervous around bees, but I love bees and honey in designs. Maybe its the honey they make that’s got me so sweet on them. How cute is this cake pan? I’ve been eying this pan for months, and finally I could resit no longer. Not only is it adorable, the squares are already nicely (almost) separated. This recipe takes that a page from the standard recipe on the pan, substitutes in greek yogurt to keep it moist, and adds a little lavender to give a slight floral lift to the dish. And really, what goes better than bees and honey? Whatever you do, don’t skip the glaze. When added just before serving it really brightens up the cake with the sweetness of the honey and the punch of lemon. Serve with tea or coffee, and enjoy!
INGREDIENTS:
- 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 cup sugar
- 2 tbsp honey
- 4 eggs
- 1 tbsp dried lavender flower (food grade)
- 1 cup greek yogurt
GLAZE:
- 3 tbsp honey
- 1/2 cup powdered sugar
- 2 tbsp lemon juice
directionS:
- Pre-heat oven 325˚F
- Grease flour pan
- Combine flour, baking powder, baking soda e salt
- Beat butter and sugar on low speed, until light and fluffy
- Add eggs and beat until well-blended
- Add yogurt, flour mixture, lavender and mix on low speed for 1 minute
- Beat on medium speed for 2 minutes
- Pour in prepared pan, and bake for 45-55 minutes
- Let it cool in pan for 10 minutes.
- Prepare the glaze
- Brush honey-lemon glaze
