Lemon cake is great; it’s not too heavy and you can enjoy it in the afternoon with a nice cup of tea, or for breakfast with a fresh cup of coffee. Add in some honey to this recipe and you have a really special combination. The lemon and the honey compliment each other so well, and because this recipe doesn’t have large quantities of either ingredient, you just get a subtle, soft lemon and honey flavour in a light fluffy cake. I hope you enjoy this recipe as much as I do, it’s a real favourite in my house!
Here’s what you’ll need:
- 175gr unsalted butter
- 175gr caster sugar
- 3 eggs, lightly beaten
- 225gr self-raising flour
- 2 tablespoons milk
- finely grated zest of one lemon
- 3 tablespoons lemon juice
- 3 tablespoons honey
Start by preheating the oven to 180 degrees Celsius and lightly butter and flour a 900gr silicone loaf pan. Depending on what kind of loaf pan you use, you’ll find that you need to grease it more but in fact, my silicone loaf pan is pretty new and barely needs any greasing.
Cream the butter and sugar together until they’re light and fluffy. I recommend using an electric whisk for this, but if you’re feeling fit and strong, go ahead and do this manually! Whisk in the eggs a little at a time. Here’s a trick I learnt from my mother: add a spoonful of the flour at this stage to stop the mixture from curdling.
Sift the remaining flour into the mix and keep whisking away. Add the milk, lemon zest, lemon juice and honey. Mix thoroughly, then scrape the mixture into the loaf pan. The mixture is pretty thick, and that’s how it’s meant to be, it shouldn’t be runny. Tap the loaf pan against the work surface to level out the mixture and remove any air pockets, and it’s ready to go in the oven!
Bake for about 50 minutes. I say ‘about’ because every oven is different. You’ll know it’s cooked when you can insert a wooden skewer into the middle of the cake and it comes out clean. If you do this and the skewer comes out with some raw mixture, then keep it in the oven for another 5 minutes then check again.
Once it’s cooked, remove from the oven and leave to cool. Then just put the kettle on, make a cup of tea and enjoy this wonderfully delicious, light and fluffy lemon and honey cake!