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Almond Beehive Cakelets with Honey Lemon Glaze

These buzzin’ almond beehive cakes are moist and flavorful, for a simple spring dessert! Drizzle with a honey lemon citrus glaze for a delicious combo.

Almond Beehive Cakelets with Honey Lemon Glaze

Recipe created for

Beehive Cakelet Pan

Cook time

25 Minutes

Serving size

10 - 12 Servings



  • 1 1/2 cups flour
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 tsp almond extract
  • 2/3 cup plain yogurt

Honey Lemon Glaze

  • 3 Tbsp honey
  • Juice of 1 lemon

Recipe Preparation

  1. Preheat oven to 350° F.
  2. Prepare Beehive Cakelet Pan with baking spray containing flour and use a pastry brush to evenly coat the cavities of the pan.
  3. In a small bowl, mix flour, baking soda and salt and set aside. Using a mixer with a paddle attachment, cream butter and sugar. Add eggs and almond extract and blend thoroughly. Mix in flour mixture and yogurt until smooth. Pour into prepared pan, filling each cavity 3/4 full. Gently tap pan on towel-covered counter to release air bubbles.
  4. Bake for 25-30 minutes or until toothpick inserted into center of cakes comes out clean. Remove from oven and let cakes cool in pan for 8 minutes before inverting onto a cooling rack. Wash pan, prepare with baking spray and repeat with remaining batter.
  5. For Honey Lemon Glaze, add honey and lemon juice to a small saucepan. Bring to a boil and remove from heat as soon as bubbles/foam starts appearing. Let the glaze cool for a few minutes to thicken slightly. Once beehives cakes are ready to serve, drizzle glaze on top of cakes.
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