Cast Iron Lemon Honey Cake, a sweet way to start the weekend! #glutenfree #grainfree #dairyfree @So_Delicious Click To Tweet
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
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!