We are heading up to the wilderness for a weekend of family camping and kayaking somewhere past the border of civilizations (aka no internet or cell service). I’m thinking it is the perfect time to test this cake out for the extended family over the campfire! If all else fails I’ll just make my Blueberry Muesli Breakfast Cake or we can eat the couple pans of french toast bake I made and the big breakfast my mother in law will be cooking up!
I got a honey comb at the local market and knew it had to be saved and used for something special. I had an idea for a cake in my head and while this wasn’t it I think it is better than what I had in my head. I had a honey cake in my head similar to corn bread if that makes sense as a favorite comfort food my mom makes is warm corn bread with whipped honey butter. I decided to add lemon zest and go a different way with the flour and not adding corn as I couldn’t find my corn meal when I went to make it and had already made a mess tearing things apart. This came out like a lemon pound cake and when I went and make what I had in mind it didn’t compare to this. I say pound cake as that is the closest thing I can compare it too but a little more delicate. The lemon flavor really popped out too and it is perfect for a summer dessert with ice cream, yogurt, chunk of honey comb, or just a drizzle of honey. It also makes a delicious afternoon snack or late breakfast/brunch plain or with honey paired with your favorite hot or cold tea. I couldn’t find a perfect time or way to enjoy this cake.
Cast Iron Lemon Honey Cake
Makes 8-12 servings
3/4c plus 2TBSP coconut flour
1/4c coconut palm sugar
1/3c coconut milk (used So Delicious Unsweetened Coconut Milk)
1/2c coconut milk yogurt (used So Delicious Vanilla Unsweetened Coconut Milk Yogurt)
1/4c coconut oil
1/4c local organic honey
2 eggs
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
zest of 1/2-1 lemon
Preheat oven to 325F. Lightly oil cast iron pan or 9″ round cake pan, I use coconut oil. In a medium bowl mix together flour, baking powder, baking soda, salt, and lemon zest and set aside. In a large bowl mix together coconut palm sugar, coconut oil, egg, and honey. Slowly mix in yogurt and coconut milk. Add your dry ingredients to your went and mix until just combine. Spoon mixture into the pan and bake for 45-50 minutes until set and top is dry. Remove and let cool. Slice and serve with honey, honey comb, and or yogurt. It is also delicious as is with a cup of tea. Enjoy!
Rebecca @ Strength and Sunshine
Love cornbread and I haven’t made it in sooo long! (Plus…I’m dying to get a cast iron!)
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awhiskandtwowands
I haven’t either, I’m going to have to whip some up soon! This is more like a lemon pound cake! I can’t recommend a cast iron pan enough! They have really good deals around the holidays. I got a few Lodge sets for family at World Market. They have a Dutch Oven and this pan is the top that can be used as a pan! They had them 50% off!
Deborah @ Confessions of a Mother Runner
ooh yum that looks great for fall with a cup of soup. yum
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awhiskandtwowands
Thank you! This probably wouldn’t taste to good with soup as it is a sweeter lemon honey cake that is much closer to pound cake than corn bread. I like it for breakfast or snack with tea. 🙂
Annmarie
I don’t eat a lot of lemon flavored things but this looks fantastic! 🙂
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awhiskandtwowands
Thank you!
Jess @hellotofit
Mmm lemon and honey is such an underrated combination. Makes me think of tea 🙂
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awhiskandtwowands
Yes it is! Thank you, I think this is so perfect with a cup of hot or iced tea!
lindsay
i’ve never known what to do with a real honey comb. this is beautiful and lovely, like you!
awhiskandtwowands
Aww thanks Lindsay!
Farrah
This looks amazing! <3 I need to find/unearth my cast iron skillet (moving sucks!) from whatever box it's in so I can try making this!!
awhiskandtwowands
Thank you! I would be tearing open boxes if I lost my cast iron skillet in a move!
Ivanna
This looks so good!! Oh man, I need to try it, thanks for sharing!
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awhiskandtwowands
Thank you!
Stephanie
I actually made this today and I’m going to have to tweak it a little bit to get the right texture, but the flavor was great! I don’t think there was enough liquid listed in the recipe, or maybe my coconut flour just absorbs more liquid than yours does, but I found that the texture of my cake was much more dry and crumbly. I probably could have used another egg, or even 2, to make it more fluffy and moist. However, the lemon zest and honey combined to make a great flavor!
awhiskandtwowands
Hmm I wonder what happened it is a drier “batter” but if too much mixture is added it doesn’t set. The only issue we had was when we tried to remove them from the pan too soon otherwise it wasn’t dry or crumbly. It is more moist than a corn bread or corn cake but not as moist and not fluffy like a “traditional cake”. I used Trader Joe’s Coconut Flour. Maybe I will have to try another coconut flour to test it with. I’m happy to hear the flavor combo was good, maybe crumble it over yogurt? That is what the girls did with the pieces they had that were broken when they tried to cut it minutes after I took it out of the oven.
Stephanie
Actually, as I’ve left this out for a couple days with drizzled honey over it, it really softened up in the middle. The edges are still a little bit dry, but I suspect that this may have to do with my baking time as well. Either way, the flavor of this is still great so I’ll be excited to try baking this again!