Honey Cake With Ginger and Lemon
8-10 servings
You may choke at the prospect of pouring good honey into a cake, but it makes all the difference. Serve with yogurt or ice cream, a drizzle of honey and nuts -- or chopped fresh fruit.
Read more about this recipe at hogwash.
Vegetable oil spray
1 3/4 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
Zest of 1 large lemon
2 large eggs
1 cup good honey
1 cup whole milk, warmed (but not boiling)
1/2 cup vegetable oil
1 teaspoon vanilla
prep: 15 minutes
total: 1 hour 5 minutes, allow 10 minutes for cooling
8-inch cake pan
medium bowl
large bowl
whisk
cooling rack
serving platter
1. Preheat the oven to 350F, and position a rack in the middle of the oven.
2. Grease an 8-inch cake pan generously with oil spray, and set aside.
3. In a medium bowl, whisk the flour, baking powder, salt, spices and zest together to blend.
4. In a large bowl, whisk the eggs and honey until well-blended.
5. Add the warm milk to the egg mixture in a slow, steady stream, whisking until combined.
6. Add the oil and vanilla, and whisk again.
7. Finally, whisk in the flour mixture. (The batter may seem thin.)
8. Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until the cake is puffed and deep golden brown.
9. Let cool 10 minutes in its pan, then transfer the cake to a platter: first invert the cake onto a cooling rack, then invert again onto the platter.
10. Serve warm or at room temperature.
