LEMON BEEHIVE CAKE

LEMON BEEHIVE CAKE image

Yield 16 servings

Number Of Ingredients 25

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Ingredients

For the cake:
2 3/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
16 Tbs. (2 sticks) unsalted butter
1 2/3 cups granulated sugar
3 tsp. lemon zest
4 eggs, lightly beaten
1 tsp. vanilla extract
2/3 cup milk
1/4 cup fresh lemon juice
For the glaze:
1/2 cup honey
1 1/2 Tbs. fresh lemon juice
1/4 tsp. salt
For the quick buttercream:
4 Tbs. (1/2 stick) unsalted butter
1 1/2 cups confectioners' sugar, sifted
1 Tbs. milk
1/2 tsp. vanilla extract
Pinch of salt
For the royal icing:
1 cup confectioners' sugar, sifted
2 to 3 tsp. milk
Sugar honeybees for decorating (optional)

Steps:

325F. Grease, flour pan;tap out excess. For cake:sift tog flour, baking powder and salt; set aside. In bowl of an elec mixer with flat beater, beat butter on med speed til creamy and smooth, about 1 min. Add gran sugar and lemon zest, continue beating til light and fluffy, about 5 mins. Add eggs a little at a time, beating well after each addition. Beat in vanilla about 30 secs. Reduce speed to low and add flour mixture in three additions alternating with milk, beginning and ending with flour. Beat each addition just until incorporated. Add lemon juice and beat for 30 secs. Spoon batter into pan,spreading batter so sides are higher than center. Bake until cake begins to pull away from sides and tester inserted into center comes out clean, 55 to 60 mins. Transfer pan to wire rack and let cool in pan for 10 mins. Meanwhile, make glaze:In small saucepan over med heat, stir tog honey, lemon juice and salt and bring to a simmer, about 2 mins. Remove from heat. Tap cake pan gently to loosen cakes. Invert pan onto a rack and lift off. Using pastry brush, brush warm cake with glaze. Let cake cool at least 2 hrs before assembling and decorating.For buttercream:beat butter on med speed til smooth and creamy, about 1 min. Add confects sugar, milk, vanilla and salt, continue beating til light and fluffy, 2 to 3 mins more. For royal icing:in a small bowl, stir together confects sugar and 2 tsp milk til smooth. If necessary add more milk 1/2 tsp at a time til icing is thick but still pourable. Stand one half of cooled cake vertically on its base. Using serrated knife, level flat side of cake by trimming edge. Repeat with other cake half. Using an offset spatula spread a thin layer of buttercream, about 1/2 C, on cut side of one of cake halves. Place cut side of other cake half against frosted side and gently press to secure; using spatula, smooth buttercream at seam. Using a large spatula, transfer cake to platter. Drizzle with royal icing making sure to cover frosted seams.