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:

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
30 mins
2 People