Winespring Honeycakes

Cake Mix

 1 1/4 cup whole wheat flour

 1/4 cup all-purpose flour

 1 1/2 teaspoon baking powder

 1/4 teaspoon salt

 1 stick butter, at room temperature

 1/4 cup sugar

 1/2 cup honey

 2 teaspoons vanilla

 2 eggs, at room temperature

 1/2 cup buttermilk, at room temperature

Honey Glaze

 1/4 cup honey

 2 tablespoons water

 Dash salt

 1/2 tablespoon butter

 1/3 cup powdered sugar

 1 tablespoon fresh lemon juice

Cake Mix

Preheat oven to 350 degrees F. Grease a 9-inch springform pan.

Sift flours, baking powder, and salt together.

Cream butter and sugar on medium speed until thoroughly combined.

Add honey and beat for 4 minutes.

Add vanilla.

Beat in eggs one at a time. Do not over mix.

Add flour mixture alternately with the buttermilk. Do not overmix.

Pour into prepared dish and spread into an even surface with a spatula.

Bake for 20 minutes or until a toothpick tests clean.

Run a thin knife around the edge of the pan to loosen the cake.

Cool in the pan on a wire rack for about 10 minutes.

Invert cake, turn right side up, and place on the rack until completely cool.

Honey Glaze

Warm the honey, water, and salt in a saucepan over low heat until dissolved.

Whisk in butter. 

Remove from heat and whisk in the powdered sugar. 

Add lemon juice. 

Place cake on the platter and drizzle HALF the glaze over the top.

Save remaining glaze for service.