Keywords: honey recipe
1 cup sugar
4 free range eggs, at room temperature & beaten
2 cups flour, sifted
3 tsp baking powder
Juice & Zest 3 lemons
1 tsp vanilla essence
For the drizzle – ¼ cup Sweetree honey, ½ cup citrus juice & ¼ cup sugar
Pre heat the oven to 180ºC. Cream butter & sugar together, add eggs gradually until well combined. Add the juice & zest then fold in the flour & baking powder. Transfer to a greased loaf tin and bake until golden brown and cooked – about 40 minutes.
For the drizzle, warm honey & lemon juice in a pot until dissolved together. Pour over the hot cake then sprinkle with the sugar. Allow to cool in the tin before slicing & serving with lemon honey and/or yoghurt.
Recipe from Chef - Alison Worth