Mini Citrus Cakes with a Honey Drizzle

Makes 12


Keywords: honey recipe

250g Butter                          
1 cup sugar                    
4 free range eggs, at room temperature & beaten
2 cups flour, sifted                                                  
3 tsp baking powder          
Juice & Zest 3 lemons/limes and/or oranges
1 tsp vanilla essence
mini drizzle cakes.jpeg
For the drizzle – ¼ cup Sweetree honey,  ½ cup citrus juice.


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 greased muffin tins and bake until golden brown and cooked – about 20 minutes.
For the drizzle, warm all the ingredients in a pot until dissolved together. Pour over the hot cakes and allow to cool in the tins. 

Recipe from Chef - Alison Worth

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"This honey so delicious!  It taste just like when I was a kid, rather than the supermarket brands"  Anna Bradford, Rotorua
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