Ingredients
2 tablespoons honey
1/2 cup confectioners’ sugar
1 1/2 teaspoons fresh lemon juice
Sugared Sage, for serving (optional)
1 large lemon, zested into strips
3 sprigs sage
3/4 cup honey
Unsalted butter, room temperature, for pan
1 1/2 cups all-purpose flour, plus more for pan
1/2 cup fine cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1/4 teaspoon freshly grated nutmeg
1/4 cup firmly packed finely chopped fresh sage
2 large eggs
1/2 cup packed light-brown sugar
1/2 cup honey
1/4 cup milk
1/2 cup olive oil
1 teaspoon grated lemon zest
Preparation
First glaze: Preheat oven to 325 degrees. Bring all ingredients to a boil in a small saucepan. Remove from heat.
Cake: Butter and flour an 8-inch hexagonal (or round or square) cake pan. Whisk together flour, cornmeal, baking powder, baking soda, salt, nutmeg, and sage. Beat eggs and brown sugar on medium-high until pale and fluffy, 3 to 5 minutes. Beat in honey, milk, oil, and zest. With mixer on low, add flour mixture in 2 batches; beat until just combined.
Spread batter in pan. Bake until golden and a toothpick comes out clean, about 35 minutes. Remove from oven; poke holes with toothpick all over cake. Remove zest strips and sage from first glaze; brush over top. Let cool completely in pan.
Final glaze: Whisk together honey, confectioners’ sugar, and lemon juice. Remove cake from pan and brush final glaze over top; continue until all is used. Garnish with sugared sage. Cut into wedges with a serrated knife, wiping knife between cuts; serve.
