Honey Cake Recipe
Lemon Drizzle Cake
I will include many honey cake recipes for you and your loved ones to enjoy. But I’m going to start with my absolute favourite the Lemon Drizzle Cake (mouth-watering), I and my kids like to call it Honey Dribble Cake.
Below is a simple way of showing you how to change the ingredients when baking honey cakes and how to adjust the cooking times so that you will get superb results from your honey cake recipe.When baking honey cakes you will need to adjust the measurements like this: 8oz of honey = 1 cup of sugar For every 60mls of liquid replace with honey = 4 tablespoons Reduce the oven temperature accordingly. For e.g if you would normally bake a cake at Gas mark 4/180 Centigrade/350 Farenheight lower them to Gas mark 3/170 Centigrade/325 Farenheight. It is ok to use some sugar if that is what you prefer; I’m a great believer in free choice so you can adjust your honey cake recipe by using half and half if that is your choice. We eat this cake often and it is the one my friends look forward to when they pop round for a cup of tea and a slice of cake. Especially nice on a warm summers day sitting in the garden chatting, putting the world to rights and just generally chilling out for a while as we all live busy lives and sometimes forget we need a bit of (us) time to do just that.
Right lets get started with the Lemon Drizzle Cake.
There are two varieties of my lemon cake, one has a rich butter cream topping and the other has a good soaking of honey and lemon and is more of a loaf type honey cake, you could choose any shape deep cake tin you like. They are all good honey recipes and you’ll benefit from honey nutrition at the same time whilst eating them. Honey used in home cake baking also keeps your cakes moister for far longer not that ever happen in my house; these cakes are just not round long enough! For the loaf type honey recipe I use a good Madeira sponge cake but you can use one of your own choice: 1 Loaf tin 23 x 13 x 7cm, greased with butter and lined with greaseproof paper or a deep round cake tin . 6oz/170g of honey 5oz/140g soft butter 3oz/85g light brown sugar 2 x beaten eggs 7oz/200g sieved self raising flour A little lemon juice and zest of a whole lemon. Method Preheat the oven to 180C/350F/Gas mark 3 Grease and line your tin Put honey, butter and sugar with a of spoonful of lemon juice into a large saucepan and heat gently until melted. Remove from the heat and stir in the flour and eggs. Pour into you pre-prepared cake tins and pop in oven for around 40 45 minutes or until sponge feels springy to touch. Turn on to a wire cooling tray and whilst still warm add a glaze made with icing sugar, honey, lemon zest and a dash of hot lemon juice. Drizzle this over the cake or split the cake and fill and cover with lemon and honey buttercream icing.........oh yum yum! The most fantastic Lemon Drizzle Cake. I will add more so please bookmark my site and pop back often to see what other honey cake recipe I can hopefully tempt you with. If you have a favourite honey cake recipe that you would like to share then please enter my competition and I’ll publish it for you………and you'll have your very own web page to show off to your friends.
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