This is great for that leftover honey in the back of the cabinet. It keeps well and tastes better the second day. It is a heavy cake and goes great with coffee or tea.

2 sticks butter, softened
1 c honey, plus a bit to drip on top of cake
4 eggs well beaten
1 tbsp. fresh lemon juice
2 tsp. fresh lemon zest
3 c flour
2 tsp. baking soda

Grease a 9″ round pan

Mix together butter and 1 c of honey.
Add eggs gradually, beating well.
Add lemon juice and zest and mix into eggs, butter and honey mixture.

In a second bowl mix flour and baking soda.
Add slowly to honey mixture, mixing until just mixed.

Bake in greased pan at 350′ for ~one hour to 1 hour and ten minutes or until a knife inserted into middle comes out clean

Honey is the only edible food that does not go bad.

National Honey Board:Consumer Honey Tips
When baking with honey, remember the following:

* Reduce any liquid called for by 1/4 cup for each cup of honey used.
* Add 1/2 teaspoon baking soda for each cup of honey used.
* Reduce oven temperature by 25°F to prevent over-browning.

Because of its high fructose content, honey has a higher sweetening power than sugar. This means you can use less honey than sugar to achieve the desired sweetness.

When measuring honey, coat the measuring cup with non-stick cooking spray or vegetable oil before adding the honey. The honey will slide right out.

A 12-ounce jar of honey equals a standard measuring cup.

We have cave paintings from ~12,000 years ago showing people collecting honey from bees hives.  Monkey’s in the wild will take a stick and put it into a bees nest and drink the honey as it runs down the stick.  Honey’s been a part of our diet for a very, very long time. ( from A History of Food)