Italian Lemon Honey Bundt Cake

This rich bundt cake is flavored with the perfect mix of lemon and honey. Top it with the caramelized honey glaze for an extra special treat.

Prep Time15

Cook Time1 15

Total Time1 30

Servings: Servings

Author: Carlee

Preheat oven to 300°F
Combine 3 cups all purpose flour, 1½ teaspoon baking powder and ¼ teaspoon salt with a whisk and set aside.
Cream 1 cup unsalted butter and 1½ cups honey until light and fluffy.
Beat in 3 large eggs, one at a time. Mix in ½ cup sour cream, 4 Tablespoons lemon juice, 1 Tablespoon lemon zest, 1 teaspoon vanilla extract and 1 teaspoon almond extract.
Mix ⅓ of the flour mixture into the butter mixture. Mix in half of the ½ cup buttermilk and then add in another ⅓ of the flour mixture. Then mix in the rest of the buttermilk and finish by adding in the last ⅓ of the flour mixture. Mix just until combined.
Pour cake batter into a greased Bundt pan.
Bake for 60-65 minutes or until toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a wire rack or cake plate and remove the pan. Let cool before glazing.

While the cake is cooling, prepare the glaze. Combine the 1 Tablespoon lemon juice, ½ cup granulated sugar and ¼ cup honey in a medium pan over medium heat. Stir until the sugar dissolves into a liquid. Continue to cook without stirring, swirling the pan occasionally. Mixture will bubble and start to darken in color.
Once mixture is a medium brown remove from heat. Carefully stir in the 2 Tablespoons butter. Add ¼ cup heavy cream and stir until smooth. Add 1 pinch salt and stir until combined.
Let sauce cool until just warm before pouring over the cake.

This recipe works well in a 10 cup Bundt pan.
You can use milk soured with a tablespoon of lemon juice in place of the buttermilk.

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