This cake is an especially light and moist take on the honey cake that is traditionally eaten for Rosh Hashanah, the Jewish New Year. The tea in the batter and the lemon in the glaze add flavor ...

½ cup honey 1 Tablespoon of butter ¼ cup of water 1 teaspoon vanilla extract (I used our homemade bourbon vanilla extract) Instructions Preheat an oven to 350 degrees F and prepare parchment ...