Baby Honey Cakes w/ lemon

Baby Honey Cakes w/ lemon
Yields1 Serving
 1 cup (250 mL) all-purpose flour
  1/4 cup (50 mL) granulated sugar
  2 tsp (10 mL) baking powder
  1/2 tsp (2 mL) grated lemon rind
  1/8 tsp (0.5 mL) salt
  1 Ontario Egg
  1/3 cup (75 mL) milk
  1/4 cup (50 mL) Ontario Liquid Honey
  3 tbsp (45 mL) extra-virgin olive oil
 
 Honey Syrup and Yogurt Topping:
 
  1/2 cup (125 mL) Ontario Liquid Honey
  2 tbsp (25 mL) fresh lemon juice
  1/2 cup (125 mL) plain Greek Yogurt
  1/2 tsp (2 mL) grated lemon rind
1

In large bowl, whisk together flour, sugar, baking powder, lemon rind and salt. In another bowl, whisk together egg, milk, honey and oil; pour over dry ingredients and stir just until moistened.

2
3

Spoon batter into greased 6-cup nonstick muffin pan. Bake in 325Β°F (160Β°C) oven for 20 to 25 minutes or until tops are firm to the touch. Let cool in pan on rack for 5 minutes.

4
5

Honey Syrup and Yogurt Topping: In microwavable measuring cup, combine honey and lemon juice; remove 2 tsp (10 mL) of the honey syrup to small bowl; stir in yogurt and lemon rind to make yogurt topping. Cover and refrigerate.

6
7

Microwave remaining honey syrup on High for 30 seconds or until warm.

8

Remove cakes from pan and generously brush all over with some of the honey syrup. Place upside down on serving plates. Let cool for at least 10 minutes. (Make-ahead: Store, covered, at room temperature for up to 2 days.) Drizzle remaining honey syrup all over each cake. Top with a dollop of yogurt topping.

Category

Ingredients

 1 cup (250 mL) all-purpose flour
  1/4 cup (50 mL) granulated sugar
  2 tsp (10 mL) baking powder
  1/2 tsp (2 mL) grated lemon rind
  1/8 tsp (0.5 mL) salt
  1 Ontario Egg
  1/3 cup (75 mL) milk
  1/4 cup (50 mL) Ontario Liquid Honey
  3 tbsp (45 mL) extra-virgin olive oil
 
 Honey Syrup and Yogurt Topping:
 
  1/2 cup (125 mL) Ontario Liquid Honey
  2 tbsp (25 mL) fresh lemon juice
  1/2 cup (125 mL) plain Greek Yogurt
  1/2 tsp (2 mL) grated lemon rind

Directions

1

In large bowl, whisk together flour, sugar, baking powder, lemon rind and salt. In another bowl, whisk together egg, milk, honey and oil; pour over dry ingredients and stir just until moistened.

2
3

Spoon batter into greased 6-cup nonstick muffin pan. Bake in 325Β°F (160Β°C) oven for 20 to 25 minutes or until tops are firm to the touch. Let cool in pan on rack for 5 minutes.

4
5

Honey Syrup and Yogurt Topping: In microwavable measuring cup, combine honey and lemon juice; remove 2 tsp (10 mL) of the honey syrup to small bowl; stir in yogurt and lemon rind to make yogurt topping. Cover and refrigerate.

6
7

Microwave remaining honey syrup on High for 30 seconds or until warm.

8

Remove cakes from pan and generously brush all over with some of the honey syrup. Place upside down on serving plates. Let cool for at least 10 minutes. (Make-ahead: Store, covered, at room temperature for up to 2 days.) Drizzle remaining honey syrup all over each cake. Top with a dollop of yogurt topping.

Baby Honey Cakes w/ lemon

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