{"id":8190,"date":"2021-02-06T22:10:00","date_gmt":"2021-02-07T03:10:00","guid":{"rendered":"https:\/\/fabfoodflavors.com\/?p=8190"},"modified":"2021-02-16T13:39:42","modified_gmt":"2021-02-16T18:39:42","slug":"quick-easy-honey-cakes-with-citrus-zest","status":"publish","type":"post","link":"https:\/\/fabfoodflavors.com\/quick-easy-honey-cakes-with-citrus-zest\/","title":{"rendered":"How to make Quick & Easy Honey Cakes (with Citrus Zest)"},"content":{"rendered":"\n
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February 6, 2021. Beautiful sunny winter day. Quick & Easy Honey Cakes (with Citrus Zest).<\/p>\n\n\n\n

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These sticky delicious honey cakes are yummy and bake up in a flash. I wanted to put together something that wasn’t fussy and uses pantry ingredients. So, these cakes are just the thing to make when you want something sweet and quick.<\/p>\n\n\n\n

The key to making this delicious treat is using the best honey available. Adding freshly grated lemon or orange rind really gives this a nice pop. I used ground nutmeg and cinnamon for a hint of warmth. <\/p>\n\n\n\n

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There are really 2 major steps to this. First, putting the batter together and an initial bake. Second, a soaking with more honey and a final bake. These steps ensure the honey really sticks and soaks into the mini cakes, which develop a beautiful sheen and taste fabulous!<\/p>\n\n\n\n

Without further ado, let’s get baking.<\/p>\n\n\n\n

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Ingredients for Quick & Easy Honey Cakes<\/h2>\n\n\n\n

These items are used for this recipe. <\/p>\n\n\n\n

Dry Ingredients<\/strong>
2 cups (240g) All purpose flour
1\u00bd tsp baking powder
1\/2 tsp baking soda
1\/2 tsp ground cinnamon or nutmeg or a mix of both
1 lemon or orange zest from 1 fruit
1\/2 tsp salt<\/p>\n\n\n\n

Wet Ingredients<\/strong>
1\/2 cup (113g) cold unsalted butter, cut into small cubes
3\/4 cup (184g) milk, room temperature
2 large eggs, lightly beaten
1 cup (340g) honey, divided
2 tbsp fresh squeezed lemon or orange juice
1 tsp vanilla extract<\/p>\n\n\n\n

This recipe requires a regular 12 holes muffin pan, cooking spray to prevent the cakes from sticking, 2 mixing bowls (one for the dry ingredients and the other for the wet), an optional pastry blender to mix the butter into the flour mixture (or just use your fingers and fork) and finally a parchment or silicone lined cookie sheet\/pan for the second round of baking.<\/p>\n\n\n\n

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My trusty pastry blender<\/figcaption><\/figure>\n\n\n\n
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Making the Batter for Quick & Easy Honey Cakes<\/h2>\n\n\n\n

Let’s start by gathering all the ingredients. Then, preheat oven to 350\u00b0F (177\u00b0C). Next, spray the muffin pan thoroughly with cooking spray and set aside. Prepared the lined baking tray. Set aside. <\/p>\n\n\n\n

In a large mixing bowl, sift together the flour, baking powder, baking soda and salt. Whisk in the citrus (lemon or orange) zest and spices (cinnamon, nutmeg or both) until well combined. Then, add cubed butter and with your fingers or pastry blender rub butter into the flour mixture until it looks like breadcrumbs (or like coarse sand). Set aside.<\/p>\n\n\n\n

In a separate bowl, mix together the milk, eggs, 3\/4 cup honey, citrus juice and vanilla. Gradually add the dry and wet mixture together and combine thoroughly.<\/p>\n\n\n\n