Recipe: Lemon and Honey Drizzle Cake
Bright, sharp lemon and aromatic honey are beautiful partners in early Spring baking. This cake brings the two together in layers: soft lemon sponge soaked with a honey–lemon drizzle, then filled and topped with a light, airy honey buttercream. A scattering of zest and a little honeycomb (if you have it) makes the whole thing feel like sunshine on a plate.
Ingredients
For the cake
175g self-raising flour
175g caster sugar
175g unsalted butter
3 large free-range eggs, beaten
Zest of 1 lemon
1 tbsp lemon juice
For the drizzle
30ml honey
60ml lemon juice
For the buttercream
100g butter
220g icing sugar
1 tbsp honey
1 tbsp lemon juice
Zest of 1 lemon (half for the buttercream, half to decorate)
Honeycomb, to decorate (optional)
Method
Preheat the oven to 160°C fan (180°C conventional). Grease and line two 18cm round tins.
Cream the butter and sugar until light and fluffy. Gradually add the eggs and lemon juice with a little of the flour. Fold in the remaining flour and the lemon zest. Divide the mixture between the two tins and level the tops.
Bake for 25–30 minutes until golden and firm to the touch.
Make the drizzle by gently heating the honey and lemon juice in a small pan. While the cakes are still warm, prick the surface with a skewer and spoon the drizzle evenly over both sponges. Leave to cool completely in the tins.
For the buttercream, beat the butter and icing sugar until very pale and fluffy. Add the honey, lemon juice and half the lemon zest, mixing until smooth.
Use half the buttercream to sandwich the cakes together. Spread the remaining buttercream over the top and finish with the rest of the zest and a little honeycomb if you’re feeling fancy.
A Seasonal Note
In the weeks around Beltane, when Spring reaches its fullest brightness, citrus and honey feel perfectly at home: uplifting, sunny and full of promise. This cake is a small way to welcome the growing light and celebrate the sweetness of the season.
