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Honey Lemon Cake with Honey Cream Cheese Frosting |
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Honey Lemon Cake:
1/2 cup shortening
2 eggs
3/4 teaspoon baking soda
1/4 cup milk
1 cup of honey
2 cups of sifted cake flour
1/2 teaspoon salt
2 tablespoons lemon juice
Cream together shortening and honey. Add eggs one at a time, beating well after each addition. Sift together flour, baking soda and salt. Sour the milk with the lemon juice, add the sifted dry ingredients alternately with the sour milk to the egg mixture. Pour into two 9 inch cake pans. Bake at 350 degrees for 35-45 minutes. Cool and frost.
Honey Cream Cheese Frosting:
1 (3 oz) package of cream cheese
2 tablespoons honey
2 1/2 cups confectioners sugar
Blend the cheese with the honey and gradually add sugar. Beat until smooth. Add 1/4 cup finely chopped pecans and mix well. Spread on cooled cake.
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