Baby Honey Cakes


These golden tender cakes sweetened and drizzled with warm Ontario honey are easy to prepare and so yummy for brunch or dessert.  


1 cup (250 mL)  all-purpose flour
1/4 cup (50 mL) granulated sugar
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) grated lemon rind
1/8 tsp (0.5 mL) salt
1 Ontario Egg
1/3 cup (75 mL)  milk
1/4 cup (50 mL)  Ontario liquid honey 
3 tbsp (45 mL) extra-virgin olive oil

 Honey Syrup and Yogurt Topping:

1/2 cup (125 mL) Ontario liquid honey
2 tbsp (25 mL) fresh lemon juice
1/2 cup (125 mL) plain greek yogurt
1/2 tsp (2 mL) grated lemon rind


In large bowl, whisk together flour, sugar, baking powder, lemon rind and salt. In another bowl, whisk together egg, milk, honey and oil; pour over dry ingredients and stir just until moistened.

Spoon batter into greased 6-cup nonstick muffin pan.  Bake in 325°F (160°C) oven for 20 to 25 minutes or until tops are firm to the touch. Let cool in pan on rack for 5 minutes.

Honey syrup and yogurt topping: In microwavable measuring cup, combine honey and lemon juice; remove 2 tsp (10 ml) of the honey syrup to small bowl; stir in yogurt and lemon rind to make yogurt topping. Cover and refrigerate.

Microwave remaining honey syrup on high for 30 seconds or until warm. Remove cakes from pan and generously brush all over with some of the honey syrup. Place upside down on serving plates. Let cool for at least 10 minutes.

Make-ahead: Store, covered, at room temperature for up to 2 days. Drizzle remaining honey syrup all over each cake. Top with a dollop of yogurt topping. 

6 servings
Foodland Ontario
Additional information: 

Nutrients per serving

1 Serving:
Protein:  5 grams
Fat:  9 grams
Carbohydrate: 61 grams
Calories:   335
Fibre:   1 gram
Sodium:   163 mg