When you have a really cute Rosh Hashanah pan, but no time, and no one likes honey cake anyway…
No one in our house is a fan of traditional honey cake so this year we decided to try something a little different and make lemon cake with a honey lemon glaze on top.
Nordicware makes the cutest honeycomb pan that even comes with a lemon cake recipe.
Baking a cake from scratch is ambitious (especially when you have two little ones and are trying to run a business from home) so don’t roll your eyes, but….this time around I cheated and used the boxed stuff for the cake batter, and then topped it with a homemade glaze.
Here is the recipe that I totally didn’t have time for. But if you’re in a time crunch, I have to say it came out pretty good even with boxed cake batter from the grocery store:
3 cups cake flour OR 2 ⅔ cup regular flour
1.5 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 cup butter, softened
1 ½ cups sugar
2 TB lemon rind, finely grated
1 cup sour cream
3 TB honey
½ cup powdered sugar
2 TB lemon juice
- Heat oven to 350° F. Grease pan and set aside.
- In medium bowl, combine flour, baking powder, baking soda and salt; set aside.
- In large bowl, beat butter and sugar until light and fluffy. Add eggs and beat until well blended.
- Add flour mixture, sour cream and lemon rind; blend on low speed for 1 minute, scraping the bowl often. Beat on medium speed 2 minutes.
- Spoon batter into prepared pan. Bake for 45-55 minutes, until toothpick inserted comes out clean.
- Meanwhile, make the glaze by combining all ingredients into a small saucepan over medium heat. Until sugar dissolves.
- Invert the cake onto a cooking rack and brush with honey glaze.
If you’re wondering about the Rosh Hashanah tray, this is a Modern Mitzvah design that we are in the works of producing with our friends at Gifted LA. This tray is just a sample, and we’re working on tweaking it to be perfect for next Rosh Hashana.
Shana Tova! We hope you enjoy this adorable Rosh Hashana dessert - from scratch or a box!