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Preheat oven to 350 degrees F. Grease and flour 2 small bundt pans (3 cup capacity each) or 4 mini loaf pans (1 1/2 cup capacity each).
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Beat butter, sugar, and lemon zest in a large bowl until light and fluffy. Add honey and beat to combine.
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Add eggs, one at a time, beating well after each addition.
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Add vanilla and pineapple and stir or beat to combine.
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Whisk together flour, baking powder, salt, and cardamom in a separate bowl. Add to wet ingredients and stir or beat until just combined.
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Spoon batter into prepared pans. Bake for 35 to 40 minutes for small bundt pans, 25 to 30 minutes for mini loaf pans, or until a toothpick or cake tester inserted in the center comes out clean.
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Cool cakes in the pans for 10 minutes. Remove cakes from pans and cool completely on a wire rack. Dust cakes with confectioners sugar prior to serving.