Honey and Lemon Drizzle Cake

I was recently given a couple of jars of local honey from a friends Dad’s hives so this seemed like the perfect opportunity to experiment. My friend had a stinking cold at the time and I was trying to convince him to try his Dad’s honey and freshly squeezed lemon juice dissolved with a little hot water to help alleviate his symptoms.

I have always loved homemade honey cakes and lemon drizzle cakes, so I thought why not combine the two in one cake?

This is a very, very easy cake to make. The hardest part is measuring the ingredients, grating the lemon rind and sieving the flour! Once that’s done simply combine the honey, butter and sugar with the grated lemon rind and juice in a large pan. Heat gently until all the ingredients are melted. Remove from the heat, mix in the eggs and flour.

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Her’s what you need 

For the cake
170g/6oz local honey
140g/5oz unsalted or lightly salted butter
85g/3oz unrefined light brown sugar
2 eggs, beaten
200g/7oz self raising flour, sieved
finely grated rind & juice of 1 unwaxed lemon

For the glaze
75g/2oz unrefined caster sugar
grated rind & juice of 1 unwaxed lemon
hot water

Here’s what you do

Preheat oven to 180C/350F/Gas 3 and line the bottom of a 7in/18cm springform cake tin.

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Measure the honey, butter and sugar into a large pan. Add the grated lemon rind and juice. Heat gently until honey, sugar and butter are melted.

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Remove from the heat and mix in the eggs and flour until have a smooth batter.


Pour into the cake tin and bake for 40-45 minutes.

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Its done when the cake is springy to the touch and shrinking slightly from the sides of the tin. Place the cake tin on a wire rack to cool slightly.

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While the cake is still warm, make the glaze. Heat the sugar, lemon rind & juice gently until the sugar is dissolved.

Trickle the glaze over the cake.

 

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Let the glaze set a little before removing the cake from the cake tin and letting it cool completely on a wire rack.

This cake is great on the day it is made, but I think the flavours improve over a day or two. Will keep up to a week in an air tight tin or cake box.

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