Sticky Honey Cake
This golden-hued Honey Lemon Cake is a dessert guaranteed to brighten any day. The combination of sweet honey and zesty lemon creates a delightful syrup that seeps into the fluffy crumb of the cake, resulting in a moist texture and a burst of tangy-sweet flavors in every bite. Whether enjoyed warm or chilled, each slice is a comforting indulgence that's perfect for any occasion.
— Constant Cookbook
Ingredients
- For the Cake
- 175 g plain flour, sifted
- 175 g butter, softened
- 175 g light brown sugar
- 1 tsp baking powder
- 3 medium free-range eggs
- 2 tbsp runny honey
- For the syrup
- Juice of 1/2 lemon
- 1 tbsp runny honey
Instructions
- Preheat the oven to 190C/fan 175C/gas 5. Lightly grease a 20cm loaf tin, or a bundt pan (whichever you have).
- Start by creaming together the butter and the sugar in a free-standing electric mixer with the paddle attachment, if possible, or cream by hand by mixing together in a large bowl with a wooden spoon, until it is light and fluffy (should take about 3 minutes).
- Add the eggs one at a time, scraping down the sides of the bowl, until everything is well incorporated. Don't worry if the mixture looks curdled.
- Stir in the flour, gradually, to avoid getting any lumps and add the baking powder. Stir until the mixture is smooth and lump-free, and add the honey. Pour into the greased loaf tin and bake for 25 minutes in the pre-heated oven. Remove from the oven and cover in baking parchment to stop the top from burning. Bake for another 20 minutes, or until an inserted skewer comes out clean.
- Meanwhile, prepare the syrup. Whisk together the honey and the lemon juice. Once the cake has been removed from the oven, prick it all over with a skewer and pour over the syrup. The syrup will run down into the holes in the cake and make it wonderfully moist. Leave to cool, cut into slices and serve hot or cold.
Yield
Makes 10 slices
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