Honey Lemon Cake -
KAF posted this recipe a couple of years ago in the catalog. It was supposed to be done in a "honeycomb" cake pan. Shortly after that recipe was in the catalog, I purchased the Meyer Lemon Honey. It's sat in my pantry since.
A few months ago, our mini-lemon tree (about 4'x4'x3') burst forth with more lemons than it's ever produced. Early this week, we picked 80 lemons with another 20+ still on the tree. Aside from fresh lemonade (soon), it means I've got plenty of lemons for baking - juice and zest.
Earlier this week, I made lemon meringue bars from the KAF recipe. Wow! They're excellent.

This morning (1/4/20), I decided to make the honey lemon cake. I don't have the honeycomb pan, so I used a bundt pan. The almond flour in the recipe made the texture different, but very good. I doubled up on the syrup part and also used lemon sugar sprinkled on top.

The finished cake is outstanding! Not too sweet and a little tangy from the lemons. One of mine and my wife's favorite cakes now.

Thanks KAF for posting, yet another excellent recipe!

I sprayed the bundt pan with non-stick spray and sprinkled sugar on top of that. I looked over the pan and saw 2 small spots that needed more sugar, but didn't bother. Of course, those 2 spots stuck; both about the size of a silver doller, so no biggie.

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