Lemon Honey Drizzle Cake

Suzy Pelta supports The Marie Curie Blooming Great Tea Party campaign 2019.

Ingredients for the cake:

225g unsalted butter

100g runny honey

175g caster sugar

The grated zest of 2 lemons

4 large eggs

290g self-raising flour

2 tsp baking powder

pinch of salt

Ingredients for the drizzle:

The juice of 2 lemons

5 Tablespoons runny honey

1 Tablespoon water

Ingredients for the icing:

250g unsalted butter

500g sifted icing sugar

80g lemon curd

4-5 tsp milk

Runny honey

Sprinkles (optional)

You will need a 20cm deep cake tin that has been fully lined


1. Preheat your oven to 170.

2. In a large mixing bowl cream together the butter, honey and sugar until light and fluffy.

3. In a separate bowl, lightly beat the eggs with the lemon zest and add half of this mixture to the honey butter, along with half of the flour. Mix together until just incorporated. Repeat with the rest of the eggs and flour and also add in the baking powder and salt. Mix just until everything comes together.

4. Spoon the mixture into your lined cake tin.

5. Bake in the oven for 45-50 minutes. After 20 minutes, cover the cake with tin foil to prevent it from burning. (The cake is done when a skewer inserted into the centre comes out clean.)

6. Once baked, leave the cake on a wire rack and make the drizzle by combining the lemon juice, honey and water in a saucepan. Bring to the boil, and allow it to simmer for 5 minutes. Then prick holes all over the cake, and pour the drizzle all over.

7) Leave the cake to cool for a further 20 minutes before removing it from the tin.

8) To make the icing, beat together the butter, icing sugar, lemon curd and milk for a few minutes until thick and fluffy (you may not need to use all of the milk). Pipe or spoon the icing on to the top of the cake. Just before serving, drizzle with more honey and add some decorative sprinkles.

This cake should be stored for up to 3 days in an airtight container at room temperature.