Lemon and Hazelnut Honey Cake

Lemon and Hazelnut Honey Cake

Ingredients (1 x 20 cm square cake)

250 gm butter, softened to room temperature
1 cup sugar
¼ cup Vipers Bugloss Leatherwood Honey
4 free range eggs
Zest and juice of 2 large lemons
2 cups plain flour
3 tsp baking powder
Lemon and Honey drizzle
Juice of one lemon
1 tsp Honey
1 cup icing sugar

- 250 gm butter, softened to room temperature
- 1 cup brown sugar
- 1/4 cup Hazelnuts & Honey
- 4 free range eggs
- Zest and juice of 2 large lemons
- 2 cups plain flour
- 3 tsp baking powder

Lemon and Honey Drizzle
- Juice of one lemon
- 1 tsp Hazelnuts & Honey
- 1 cup icing sugar

How to make

  1. Preheat the oven to 180 degrees. Line a 20cm square or round cake tin with baking paper
  2. In a large bowl, cream butter, sugar and honey until pale and thick
  3. Add eggs, one at a time, beating well after each addition
  4. Fold in the lemon juice and zest, then sifted dry ingredients.
  5. Pour into prepared cake tin.
  6. Bake for 1 hour or until cooked. Remove from the oven and allow to cool in the tin for 10 minutes. Remove cake from the tin and cool on a wire rack.

Lemon and Honey drizzle:

  1. Mix enough icing sugar into the lemon juice and honey to form a spreading consistency

Older Post Newer Post