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Whole Wheat Lemon + Sage Honey Olive Oil Cake

April 22, 2014 · 8 Comments

Whole Wheat Lemon and Sage Honey CakeAs Spring continues to warm and brighten our days, it calls for easy, earthy and light flavors that highlight the bountiful freshness the season brings. A crunchy, yet gooey like bottom and top crust, gives a good bite to this extremely moist cake. Fluffy yet dense, and rich in velvety sweetness from honey, which balances perfectly with the earthiness from sage. Not to mention a Spring-like freshness from fresh lemon.

I’m quite particular with my cakes, as it usually takes a complex and unique cake to rank amongst the select few. A cake should be moist, delicious, without the need of additional creams or fillings, and this one gets its extremely moist texture from not one, but two honey glazes that seep into it. I highly suggest serving this cake the next day, after all the flavors have been given ample time to soak and blend together. I mean this honey, sage and lemon concoction made me do a happy dance. I mean I was jamming out to some oldies on my Fitz and the Tantrums playlist, and ii felt a little skip in my step and my taste buds smiling, and I know it will make you do the same. Whole Wheat Lemon and Sage Honey CakeWhole Wheat Lemon and Sage Honey Cake Whole Wheat Lemon and Sage Honey Cake Whole Wheat Lemon and Sage Honey Cake Whole Wheat Lemon and Sage Honey Cake

Whole Wheat Lemon Sage + Honey Olive Oil Cake 

Ingredients {Makes one 8″ cake}

First Glaze

1 large – Lemon {zested into strips}

3 sprigs – Sage

3/4 cup – Honey

Cake

1 1/2 cups – Whole Wheat Flour

1/2 cup – Cornmeal

1/2 teaspoon – Baking Powder

1/4 teaspoon – Baking Soda

1 teaspoon – Salt

1/4 teaspoon – Ground Nutmeg

1/8 cup – Fresh Sage {finely chopped}

2 large – Eggs

1/2 cup – Dark Brown Sugar {packed}

1/2 cup – Honey

1/4 cup = Milk

1/2 cup – Olive Oil

1 teaspoon – Lemon Zest

Finishing Glaze

2 tablespoons – Honey

1/2 cup – Confectioners’ Sugar

 1/2 teaspoons – Fresh Lemon Juice

Recipe {Adapted from Martha Stewart}

For the first glaze, pre-heat the oven to 325F degrees, then combine all the ingredients in a small saucepan and bring to a boil . Remove from heat.

For the cake, butter and flour, or use cooking spray, an 8-inch bundt pan {or another shaped cake pan}. In a medium bowl, whisk the flour, cornmeal, baking powder, baking soda, salt, nutmeg, and sage.  On medium-high on  an electric mixer, beat eggs and brown sugar until pale and fluffy {about 3 to 5 minutes}, then beat in honey, milk, oil, and zest. In two batches, add the flour mixture, with mixer on low-speed, beating until just combined.

Spread the batter evenly in prepared pan, and bake, rotating halfway, until toothpick comes out clean and golden{about 35 minutes}. Once removed from oven, poke holes all over using a toothpick. Remove most of the zest strips and sage from the glaze, and brush over top. Allow to cool completely in pan.

For the finishing glaze, whisk the honey, confectioners’ sugar, and lemon juice together until a thick, but runny glaze comes together {add more lemon juice if needed}. Carefully remove cake from pan, then brush the glaze over top until its used up and serve.

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Filed In: Desserts, Entertaining, Food, Inspiration, Recipes, Special Occasions / Tagged: cake, dessert, food, honey cake, honey olive oil cake, lemon sage honey cake, olive oil cake, recipes, spring cakes, spring desserts

Trackbacks

  1. Friday Favorites | The Dreamery says:
    April 25, 2014 at 10:13 am

    […] show in NYC with Birdy  Afternoon treat made so much better with Lemon and Sage infused Honey from this delightful cake One of my favorite tulips, just love the two-tone coloring Easter arrangement made for my […]

    Reply
  2. Favorite Fall Dishes | The Dreamery says:
    November 4, 2014 at 6:02 am

    […] Dessert: Apple Grape Pie, Rum Pecan Pie, Whole Wheat Honey Sage Cake, Hot Cocoa Brownie Bites, Caramel Apple Cheesecake Ice Cream, Pumpkin Ice […]

    Reply
  3. 15 Vegeterian-Friendly Thanksgiving Ideas | The Dreamery says:
    November 21, 2014 at 6:00 am

    […] but I think a cake for coffee or tea is aways needed. I especially love this decadently delicious Honey Sage Whole Wheat Cake that could be made with winter […]

    Reply
  4. Favorite Recipes of 2014 | The Dreamery says:
    December 29, 2014 at 2:33 pm

    […] Irish Soda Bread RollsWhole Wheat Lemon and Sage Honey Cake […]

    Reply
  5. Honey Cake with Honey Fig Sauce | The Dreamery says:
    August 14, 2015 at 7:01 am

    […] really, really love this honey cake. I like it so much that while I was in Portugal, I made it again, but with a few changes that […]

    Reply
  6. Southern Hummingbird Cake + Cream Cheese Frosting | The Dreamery says:
    August 27, 2015 at 7:01 am

    […] is another of those few favorite cakes of mine. There’s the honey lemon sage one I love the most, and its fig rendition, then there’s a southern classic, hummingbird cake. […]

    Reply
  7. Thanksgiving Recipe Roundup | The Dreamery says:
    November 19, 2015 at 10:07 am

    […] Whole Wheat Citrus + Sage Honey Olive Oil Cake […]

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  8. Easter Brunch Recipe Round Up – The Dreamery Events says:
    March 21, 2016 at 12:32 pm

    […] […]

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