Lemon Honey Cake

Instructions

1. Preheat oven to 350. Prepare two 9" pans with butter and flour. Shake out excess flour. Combine all dry ingredients in the bowl of the kitchen aid or in a bowl with your hand held mixer.
2. Use room temperature unsalted butter cut into tablespoons. Add pats of butter a few at a time, mixing each addition until incorporated. After all of the butter is added, mix briefly until smooth.
3. Add the eggs, honey, lemon juice and zest and mix on high for 3 minutes until thick and creamy.
4. Divide batter into 2 prepared pans. Bake for 25 minutes. Stick a toothpick in the cake to make sure that it comes out dry. Sides of cake should be pulling away from the pan.
5. Let the cakes cool to room temperature in the pan. Then place the pans in the freezer, allowing them to fully freeze. This will make it easier for you to slice each layer in half.
6. While the cakes are cooling, make the cream cheese icing: Mix the cream cheese with a whisk beater or a hand held mixer until light and fluffy. Add honey and lemon juice and combine well. Set aside.
7. Once the layers are frozen, remove from pan. Use a long, sharp or serrated knife to cut through the middle of each layer so that you have 4 layers of equal sizes.
8. Place the first layer on a cake platter. Spread a layer of cream cheese between each layer and then cover the entire cake with the icing. I garnished my cake with fresh mint and flowers from my garden.

• Servings : 12
• Recipe Type : All Recipes, Sweets