This lemon and honey drizzle cake balances sweet and sour flavours, first a lemon hit followed by the aromatic floral notes of honey perfect for Spring. The lemon sponges are drizzled with a honey and lemon mixture that makes them extra flavourful and filled and topped with a lemon and honey buttercream that is light and airy, then decorated with lemon zest and honeycomb. I didn’t manage to photograph step by step, but I’m sure you can use your imaginations for one week! To make the cake, you will need:
175g self-raising flour
175g caster sugar
175g unsalted butter
3 large free-range eggs, beaten
Zest of a lemon and one tbsp juice.
For the drizzle:
30 ml honey
60ml lemon juice.
For the buttercream:
220g icing sugar
1 tbsp honey
1 tbsp lemon juice
Zest of a lemon (half for the buttercream, half to decorate)
Honeycomb, to decorate (optional).
Preheat the oven to fan 160C/ 180C/ Gas 4 and grease and line two 18cm round cake tins. Cream the butter and sugar together until light and fluffy, then gradually add the eggs and lemon juice with a little of the flour. Fold in the remaining flour and zest and pour the mixture into the prepared tins, levelling the surface. Bake for 25 – 30 minutes until golden and firm to the touch. Make the drizzle by heating the lemon juice and honey in a small pan, then prick the surface of each cake with a skewer and pour the drizzle evenly over the surface. Cool in the tins.
Meanwhile, make the buttercream by creaming the butter and icing sugar until very light and fluffy – almost white in colour. Add the honey and lemon juice and zest and beat again until combined. Use half the buttercream to sandwich the cooled cakes together and decorate the top with the other half, along with a little lemon zest and honeycomb around the edges.
What are you baking this weekend?
Recipe by me.