• 2 cups all-purpose flour, sifted
  • 3 tsp. baking powder
  • 1/4 cup granulated sugar
  • 1 tsp. salt
  • 5 egg yolks
  • 1/3 cup oil
  • 3/4 cup Avocado Blossom honey
  • 1/4 tsp. baking soda
  • 3/4 cup coffee, very strong, cold
  • 2 tbsp. lemon juice
  •  grated rind of 1 lemon
  • 2 tsp. vanilla
  • 1 1/4 cups egg whites
  • 1/2  cup granulated sugar


  1. Sift flour, baking powder, sugar and salt in a large bowl, blending well.
  2. Blend yolks, oil, coffee, lemon juice, lemon rind and vanilla in a small bowl.
  3. Add to flout mixture and stir.
  4. Add baking soda to warm Avocado Blossom honey, stir and let sit for 1 minute; add to flour/yolk mixture.
  5. Beat egg whites until a meringue consistency, adding 1/2 cup of granulated sugar gradually.
  6. Beat the egg yolk mixture for 1 minute until smooth.
  7. Fold the meringue into the egg yolk mixture gradually and blend well.
  8. Pout into an ungreased 10" tube pan.
  9. Bake at 325 degrees F for 55 minutes. Turn oven to 350 degrees F and bake for 15 minutes longer or until tests done.
  10. Invert when cool, remove from pan and serve.
Serving suggestion: Pour additional Avocado Blossom Honey over top of cake, letting it drip down the sides.

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