HỒNG HẠNH

Honey Cake with Lemon Glaze

Posted on: Tháng Năm 18, 2009

2 large eggs, separated and at room temperature
1/2 cup sugar
1/2 cup honey
1/4 cup vegetable oil
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon (optional)
1/4 tsp salt
1/2 cup coffee, room temperature

Preheat the oven to 350F. Grease a 9-inch round cake pan and line the bottom with a round of parchment paper.
In a large bowl, whisk together the egg yolks, sugar, honey and vegetable oil until smooth.
In a small bowl, whisk together the flour, baking powder, baking soda and salt. Add half of this mixture to the honey mixture, followed by the coffee and the remaining dry ingredients. Stir until smooth.
In a medium bowl, beat the egg whites to soft peaks, then fold them into the honey batter. Make sure the egg whites are completely incorporated and the batter is uniform in color when finished.
Pour into prepared pan and bake for 30-35 minutes, until a toothpick inserted into the center of the cake comes out clean.
Turn cake out of pan, remove parchment paper and reinvert on a wire to cool completely. If you will not be serving the cake right away, store it in an airtight container when cool.
Top cake with lemon glaze (recipe below) and let it set before serving.
Serves 10.

Lemon Glaze
1 cup powdered/confectioners’ sugar
1 tsp vanilla extract
1 tsp lemon zest
lemon juice (fresh, if possible)

In a small bowl combine powdered sugar, vanilla extract and lemon zest. Add enough lemon juice to make the icing spreadable, but not too runny (start with 1-2 tbsp and add more if necessary. You can always add a bit of extra sugar to thicken it if you add too much) and stir until very smooth. Spread on top of cake. Allow to set for at least 20-30 minutes before slicing.
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