Honeycomb Cake

Name: Honeycomb Cake
Prep time: 40 min
Total time: 195 min
Ingredients: 2 tablespoons honey; 0.5 cup confectioners' sugar; 1.5 teaspoons fresh lemon juice; Sugared Sage , for serving (optional); 1 large lemon, zested into strips; 3 sprigs sage; 0.75 cup honey; Unsalted butter, room temperature, for pan; 1.5 cups all-purpose flour, plus more for pan; 0.5 cup fine cornmeal; 0.5 teaspoon baking powder; 0.25 teaspoon baking soda; 1 teaspoon coarse salt; 0.25 teaspoon freshly grated nutmeg; 0.25 cup firmly packed finely chopped fresh sage; 2 large eggs; 0.5 cup packed light-brown sugar; 0.5 cup honey; 0.25 cup milk; 0.5 cup olive oil; 1 teaspoon grated lemon zest

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By

Martha Stewart Test Kitchen

Updated on August 11, 2020

Prep Time:

40 mins

Total Time:

3 hrs 15 mins

Servings:

10

Honey lovers, this cake's for you! The batter and double glazes get their sweetness from the golden liquid produced by hard-working bees. Savory sage and citrusy lemon zest offer balance to this crowd-pleasing dessert.

Ingredients

Final Glaze

2 tablespoons honey
½ cup confectioners' sugar
1 ½ teaspoons fresh lemon juice
Sugared Sage, for serving (optional)

First Glaze

1 large lemon, zested into strips
3 sprigs sage
¾ cup honey

Cake

Unsalted butter, room temperature, for pan
1 ½ cups all-purpose flour, plus more for pan
½ cup fine cornmeal
½ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon coarse salt
¼ teaspoon freshly grated nutmeg
¼ cup firmly packed finely chopped fresh sage
2 large eggs
½ cup packed light-brown sugar
½ cup honey
¼ cup milk
½ cup olive oil
1 teaspoon grated lemon zest

Directions

First glaze: Preheat oven to 325 degrees. Bring all ingredients to a boil in a small saucepan. Remove from heat.
Cake: Butter and flour an 8-inch hexagonal (or round or square) cake pan. Whisk together flour, cornmeal, baking powder, baking soda, salt, nutmeg, and sage. Beat eggs and brown sugar on medium-high until pale and fluffy, 3 to 5 minutes. Beat in honey, milk, oil, and zest. With mixer on low, add flour mixture in 2 batches; beat until just combined.
Spread batter in pan. Bake until golden and a toothpick comes out clean, about 35 minutes. Remove from oven; poke holes with toothpick all over cake. Remove zest strips and sage from first glaze; brush over top. Let cool completely in pan.
Final glaze: Whisk together honey, confectioners' sugar, and lemon juice. Remove cake from pan and brush final glaze over top; continue until all is used. Garnish with sugared sage. Cut into wedges with a serrated knife, wiping knife between cuts; serve.