Ingredients

1 3/4 C. whole wheat pastry flour
1 Tbsp. baking powder
1/4 tsp. ground nutmeg
1/4 C. butter, softened, plus
2 Tbsp. butter, softened
1/2 C. honey, warmed
8 egg yolks, lightly beaten
1 Tbsp. lemon juice
1/2 C. milk
Lemon filling
2 Tbsp. cornstarch, dissolved in 1 C. cold water
1/2 C. honey
2 egg yolks, lightly beaten
1/4 C. lemon juice
1 tsp. butter

Cooking Instructions

Preheat oven to 325 degrees. Butter muffin tins or line with paper C.. Sift flour with baking powder and nutmeg. In a large bowl beat together butter and honey for 3 minutes. Add egg yolks and continue to beat until fluffy. Mix in lemon juice. Add flour mixture and milk alternately, beating well after each addition. Using 1/2 of the batter, fill tins 1/3 full. Add 1 tsp. lemon filling to each C.cake, top with remaining batter, and bake for 20 to 25 minutes. Lemon Filling: Place dissolved cornstarch and honey in a medium-size saucepan. Cook, stirring constantly, until thickened. Add a little hot mixture to egg yolks. Add egg yolks to saucepan and cook for 2 minutes, stirring constantly. Add lemon juice and butter. Stir until butter melts. Cool before using.
 
 
"If you consent and obey, You will eat the best of the land;" (Isaiah 1:19)