The Best Honey Lemon Drizzle Cake
This Honey Lemon Drizzle Cake is absolutely irresistible as it’s buttery, lemony, and moist! With sweet honey lemon syrup drizzled over top, this cake is perfect for honey & lemon lovers.
Servings: 1 loaf
Equipment
- 20x 8 x 5 cm loaf pan (rectangular pan) or 15 cm (6-inch) round pan
Ingredients
For the Batter
- 100 g unsalted butter at room temperature
- 80 g sugar
- 2 large eggs at room temperature
- 110 g cake flour sifted
- 1 teaspoon baking powder
- Pinch of salt optional
- 1 teaspoon grated lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons honey
For Honey Lemon Syrup
- 1 tablespoon fresh lemon juice
- 3 teaspoons honey
Instructions
- Add 1/3 of the flour mixture together with lemon zest into the butter mixture.
- Mix in half of the honey lemon mixture and then add in another 1/3 of the flour mixture.
- Then mix in the rest of the honey lemon mixture and finish by adding in the last 1/3 of the flour mixture. Mix just until combined.
- Pour the batter into the prepared pan. Reduce the temperature to 170°C and bake for about 35 to 40 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.
- Let the cake cool in the pan for 10 minutes. Remove from the pan and then gently turn it out onto a wire rack with a plate underneath it.
- Make the drizzle topping by mixing the honey and lemon juice to make a runny syrup.
- Spoon the syrup over the warm cake. Any drizzle that falls onto the plate can be spooned back onto the cake.