Honey Cake with Cream Cheese Frosting

I'm currently baking my way through Vanilla Bean Blog's Baking Book, and I can unequivocally say that it's the best bake-book I've ever owned. Sarah is a genius - her recipes are simple and accessible but they're also unique. Anything with buttermilk and honey is sure to be a hit in our house- and I couldn't wait for the next special occasion to try this cake. Plus, who doesn't love a good bundt?!  

| Hillary

Honey Cake with Cream Cheese Frosting

Adapted via The Vanilla Bean Baking Book

Yield - serves 10-12

3 cups all purpose flour

2 tps baking powder

1 tsp salt

3/4 tsp ground cinnamon

1/4 tsp nutmeg

3/4 cup (3 sticks) unsalted butter

1 1/2 cups granulated sugar

1/4 cup packed brown sugar

1 cup honey

5 large eggs (at room temperature)

1 tsp vanilla extract

2 tsp lemon juice

1 cup buttermilk

Grease and butter a 10 inch bundt pan. Preheat the oven to 325 degrees.

In a medium bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. Whisk to combine, set aside.

In the bowl of a stand mixer, beat the butter on medium until smooth, 2-3 minutes. Add the granulated and brown sugar, and beat on medium 3-5 minutes or until fluffy. With the mixer on medium add the honey; then add eggs one at a time until just incorporated. Scrape down the sides of the bowl.  Add the vanilla and lemon juice, and mix on low to combine. 

Add the flour mixture to the wet ingredients, and mix on low just until combined. Add the buttermilk and mix until incorporated. 

Pour the batter into the prepared pan and even the top with a spatula. Bake for 60-75 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 20 minutes before removing from the pan.