Honey-Meyer Lemon Pound Cake with Chamomile Glaze

INGREDIENTS:
makes 6-8 mini bundt cakes

for cake:

  • 1/4 cup whole milk
  • 1 Tbspn meyer lemon juice
  • 1/2 cup honey
  • 1 1/2 cups AP flour
  • 1 1/4 tspn baking powder
  • 1/2 tspn salt
  • 13 Tbspn butter
  • 1/4 cup sugar
  • 1 Tbspn meyer lemon zest
  • 3 eggs

METHOD:

  1. Preheat oven to 180 degrees C. Grease and flour mini bundt molds. Set aside.
  2. Whisk to combine the milk, lemon juice, and honey. Set aside.
  3. Sift together the flour, baking powder and salt in a separate bowl. Set aside.
  4. In a mixer bowl with the paddle attachment, cream the butter on medium high until light and fluffy, about 2-3 minutes. Gradually add the sugar and lemon zest and mix for an additional 2-3 minutes.
  5. Add the eggs one at a time, beating well between each addition.
  6. Beat in the flour mixture in two additions, alternating with the milk and honey mixture. Do not overmix.
  7. Pour the batter into prepared molds. Bake for 25-35 minutes until the cakes are golden brown and a toothpick inserted into the center of each cake comes out cleanly.
  8. Remove cake from oven and let cool for 10 minutes before removing the cakes from the molds. Glaze warm cakes using recipe below.

for glaze:

  • 6 Tbspn hot water
  • 4 Tbpsn dried chamomile blossoms
  • 3/4 cup (150gr) fine granulated sugar (not powdered)

METHOD:

  1. Pour the hot water over the chamomile blossoms. Cover and let steep for 5 minutes.
  2. Remove the chamomile blossoms, and stir the sugar into the liquid until thoroughly combined.
  3. Glaze the cakes. Let dry completely before serving.

Note: if you don’t have chamomile on hand, you can substitute lemon juice for the chamomile tea and make a lemon glaze for the cakes instead.

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