Honey Lemon Cakelets

Friday, April 8, 2016

Honey Lemon Cakelets

A delicious and decorative dessert made by Sur La Table.

Honey Lemon Cakelets
Serves:  12 cakelets
  • 2¾ cups flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup Kerrygold Unsalted Butter, softened
  • 1¼ cups sugar
  • ⅓ cup honey
  • 4 eggs
  • ½ teaspoon vanilla
  • ¾ cup milk
  • 2 tablespoons lemon juice

Preheat oven to 300°F. Grease and flour Beehive cakelet pan and set aside. 

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

In the bowl of a stand mixer, beat the butter, sugar and honey. Scrape bowl often. 

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

Reduce speed to low and gradually add half the flour mixture. Add the milk and lemon juice and blend until incorporated. Then add the second half of the flour and blend until incorporated. 

Divide the batter between the cakelets (do not fill more than ¾ full). Bake for 15 to 20 mins or until a toothpick inserted in the middle comes out clean. 

Cool 15 minutes in pan. Then invert onto cooling rack and cool completely. Decorate with a glaze, honey or bees made from royal icing.


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