Baking with Susanna: Honey Cake


Susanna Kemp, Co-Editor-in-Chief

It’s a Jewish tradition to dip apples in honey or eat honey cake on Rosh Hashanah, the Jewish new year, to represent the beginning of a sweet year. This week is not only the beginning of the Jewish new year, but also just the second full week of school. School may be more hectic than sweet for we seniors right now, but hopefully everyone will at least have a sweet day off! Celebrate with some cake.

Video by Susanna Kemp

Yield: 1 10-inch cake.


  • 1 ¾ cups flour
  • ¾  teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon coarse salt
  • ½ teaspoon ground cinnamon
  • 2 large eggs
  • ½ cup sugar
  • ¼ cup packed light brown sugar
  • ½ cup and 2 tablespoons honey
  • ½ cup milk
  • ½ cup vegetable oil
  • ½ teaspoon lemon zest



  1. Preheat the oven to 325 degrees and butter a 10-inch springform pan.
  2. In a medium bowl, mix together flour, baking powder, baking soda, salt and cinnamon.
  3. In another bowl, whisk eggs and sugars until pale and thick. Whisk in the honey, milk, oil and lemon zest.
  4. Combine the wet and dry ingredients in one bowl, and pour the batter into the pan.
  5. Bake until cake is golden brown, about 45 minutes.

Recipe adapted from Martha Stewart Living.