Fluffy Honey Cake

Yocheved Shvarzblat Yocheved Shvarzblat
5.0 (4 reviews)

There’s no need to reinvent a classic, but I believe there’s always room for perfection—and this honey cake has been perfected for you. It’s the light, fluffy, sweet honey cake you always knew you
needed but never knew how to achieve.

1h 8
Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Egg, Gluten, Wheat

Directions

  1. Preheat oven to 325 degrees Fahrenheit. Spray a loaf pan with cooking oil spray and set aside.

  2. In a bowl, mix eggs, granulated sugar, and light brown sugar until combined. Mix in oil and honey.

  3. Mix in cinnamon, baking soda, and baking powder. Add boiling water and mix.

  4. Add flour and salt and mix once more to form a smooth batter.

  5. Pour batter into prepared loaf pan. Bake uncovered for 55 minutes, or until a toothpick inserted in the center comes out clean.

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classic Jewish desserts classic Jewish food fluffy freezer friendly honey Honey cake lekach simanim special occasion Yocheved Shvarzblat yom tov
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5.0 out of 5

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1 Comment

Yehudis Suares •

It's delicious!! and... I live at high altitude, 5000 feet. I put the original recipe which calls for a loaf pan into a 9x13 and it still overflowed, and then settled, which leaves the cake with a very mottled look and sticky leftovers all over the outside of my baking pan.

Would love a high altitude adjustment!