Lemon Honey Drizzle Cake

This is another quick recipe to whip up when you have visitors turning.


  • 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
  • 1 tsp vanilla essence

For the drizzle – ¼ cup Sweetree honey,  ½ cup citrus juice & ¼ cup sugar


  1. Pre heat the oven to 180ºC. 
  2. Cream butter & sugar together, add eggs gradually until well combined. 
  3. Add the juice & zest then fold in the flour & baking powder. 
  4. Transfer to a greased loaf tin and bake until golden brown and cooked – about 40 minutes.
  5. For the drizzle, warm honey & lemon juice in a pot until dissolved together. Pour over the hot cake then sprinkle with the sugar. 
  6. Allow to cool in the tin before slicing & serving with lemon honey and/or yoghurt. 

Recipe from Chef - Alison Worth


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