Honey Tea Cakes

Name: Honey Tea Cakes
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

12 ingredients

5 steps

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

Directions

1

Preheat oven to 350°F.
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.