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1
Prep. Preheat oven to 350?F. Grease and flour a 10-inch springform pan.
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2
Mix. In the bowl of a stand mixer, mix eggs and sugars on high-speed with the paddle attachment until pale and thick, about 3 minutes. No mixer? Use a whisk and a little muscle - this will probably take 3-5 minutes depending on how strong you are! Add the soy milk, oil, 3/4 cup honey (reserve the remaining 1/4 cup for later), lemon zest, and lemon juice and keep mixing until everything is combined.
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3
Fold. Sift the flour, baking powder, baking soda, salt, and cinnamon in a separate bowl (I use a fine mesh strainer to get out any lumps), and whisk together to mix. With a spatula, fold the dry ingredients into the wet in two batches until well mixed. Try not to overwork the batter.
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4
Fill. Fill the greased and floured pan(s) with the batter. Drizzle the remaining 1/4 cup (4 tablespoons) of honey over the batter, getting most of it around the edges.
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5
Bake. Bake the cake - about 50 minutes for a round cake, 40 for two loaf pan until golden brown and a toothpick inserted into the center comes out clean. Try not to open the oven until almost the end of baking because this cake does have a tendency to fall a bit in the middle if you move it too much. You should be able to see through the door when the center is no longer jiggly - give it another few minutes and poke it with a toothpick. I tend to start looking (through the door!) about 10 minutes before time is up. When it comes out, the top should be slightly sticky because of the honey.
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6
Cool. Let the cake cool in the pan on a wire rack for 15 minutes. Run a knife around the edge of the cake and carefully remove it from the pan. The cake freezes well.
