Honey Tea Cakes Recipe

Name: Honey Tea Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Honey; 1/2 cups Canola Oil; 1/2 cups Sugar; 2 whole Eggs; 2 teaspoons Vanilla; 2 cups Flour; 1/2 teaspoons Salt; 1 Tablespoon Baking Powder; 1/2 cups Milk; 1 pint Blueberries (or Raspberries!); 1 whole Lemon, Zested; 1/4 cups Powdered Sugar

Servings: persons

1/2 cups Honey
1/2 cups Canola Oil
1/2 cups Sugar
2 whole Eggs
2 teaspoons Vanilla
2 cups Flour
1/2 teaspoons Salt
1 Tablespoon Baking Powder
1/2 cups Milk
1 pint Blueberries (or Raspberries!)
1 whole Lemon, Zested
1/4 cups Powdered Sugar

1
Preheat oven to 350u00b0F.
2
In a large bowl, beat honey, oil and sugar for 3 minutes on high speed. Add eggs, beat 1 minute. Mix in vanilla.
3
Add flour, salt and baking powder, mix until combined. Add milk and beat for 2 minutes until smooth. Fold in berries and lemon zest.
4
Use either a bundt pan sprayed with nonstick spray or 2 muffin tins with paper liners. If doing a cake, bake for 50-60 minutes until an inserted toothpick comes out clean; if making muffins, bake 20-25 minutes.
5
Let cool 20 minutes in the pan before turning out onto a serving plate. Sprinkle with powdered sugar once completely cool.

823

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cups Honey, 1/2 cups Canola Oil, 1/2 cups Sugar, 2 whole Eggs, and more.

Yes, Honey Tea Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Honey Tea Cakes

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