Honey and Lemon Cake
A delightfully moist and flavorful dessert that combines the natural sweetness of honey with the bright, tangy notes of fresh lemon. This simple yet indulgent cake is perfect for any occasion.
Nutrition
Calories: 202kcalCarbohydrates: 26gFat: 9.8gSaturated Fat: 5.5gSodium: 100mgSugar: 15g
Ingredients
For the cake
- 100 g butter
- 50 g caster sugar
- 50 g honey
- 3 eggs
- 175 g self-raising flour I used a gluten-free blend
- 1 lemon
- 1 tsp ginger
For the glaze
- 4 tbsp icing sugar
- 2 tsp honey
- Lemon juice
- Flaked almonds to decorate
Instructions
For the cake
- Grease and line a small, round cake tin. Preheat the oven to 170oC.
- Cream the butter, sugar and honey together, then beat in the eggs one at a time. Add a pinch of flour with the last egg to prevent the mixture from curdling.
- Fold in the rest of the flour, incorporating lots of air.
- Grate in the zest of the lemon - be careful to only grate the yellow outer zest, as the white underneath can be bitter.
- Cut the lemon in half and squeeze in the juice from one half of the lemon.
- Add the teaspoon of ginger and lightly stir so all the ingredients are mixed in.
- Spoon the mixture into the tin and bake in the centre of the oven for about 45 mins. Check that the cake is cooked through with a skewer. If it comes out clean, the cake is done.
- Leave cake to cool for a few mins in the tin, then turn out onto a wire rack and leave to cool completely.
For the glaze
- Once the cake is cool, put the two tsp of honey and the juice from the remaining half of the lemon into a pan. Heat briefly just until the honey becomes more 'liquidy'. Remove from heat and seive in the icing sugar, stirring well. You should have a runny consistency, not too thick.
- Pierce the cake several times with a fork, then spoon over the glaze.
- Before it sets, decorate with flaked almonds.
- Once the glaze is dry and cool, dust the cake with icing sugar.
- Serve on its own or with a dash of cream.
Love this recipe?Let us know how it turned out!