Honey Lemon Cake
Total an hour
Active 25 mins
Makes 6 to 8 servings
This cake is one of my favorite treats to bake in the spring, when fresh lemons pop up in farmers markets and backyards all across Southern California. I sweeten it with honey from the beehives that apiarist Billy Williams keeps all around the ranch, which makes the cake sweet and fragrant and gives it a hearty, dense texture. Lastly, I glaze it with a simple mix of sugar and lemon juice and decorate it with golden bee pollen and the blossoms from the sage plants in our kitchen garden, which put up gorgeous purple flowers every spring (see Cook’s Note).
TIP: Using fresh flowers is an easy, beautiful way to decorate a cake. You can also use them to hide any imperfections or mistakes.