Honey Lemon Drizzle Cake

Ingredients

• 6 oz/150g self-raising flour
• Pinch of salt
• 4 oz/100g margarine
• 2 oz/50g honey
• Finely grated rind of one lemon
• 2 medium eggs
• 1-2 tablespoons of milk

For the drizzle:

• Juice of one lemon
• Honey to taste

Method

Bake in a loaf-tin about 7.5 x 3.5 x 3 inches/ 20x9x7.5 cm.

Oven gas Reg. 4 or 350 deg F/180 deg C.

Cream the margarine, sugar, honey and lemon-rind until soft and pale. Lightly mix eggs, and beat into mixture a little at a time, adding flour if necessary towards the end. Fold in the remaining flour and salt with a little milk to make a soft dropping consistency. Spoon the mixture into a baking tin and level off. Bake until risen and lightly brown (about 40 minutes). Pour strained lemon juice into a pan and add sufficient honey to taste but leave it piquant. Warm together.

Prick hot cake all over with a fine skewer and spoon the hot lemon syrup all over the whole surface. Leave until cake quite cold before removing from tin.

Serve plain for tea or cover surface with whipped cream and decorate with crystallised lemon for a party dessert.

courtesy of Cambridgeshire BKA and BEES.