1 C caster sugar
185g butter, softened
1 C yoghurt or kefir
2 C self-raising flour
rind of 2 lemons (no pith!)
2 Tbsp lemon juice (1 or 2 lemons)
juice of 2 juicy lemons
2-3 Tbsp honey
sprig of thyme or rosemary
With a plethora of lemons at hand and wintery honey specials in the webstore, this week we shared a couple of these classic drizzle cakes. The recipe is old and a bit unknown – I’d jotted the quantities down at some point but have since lost it’s origin, though it is one of those simple combinations that barely changes over the generations. Steadfast in the face of ever-evolving eating trends and nutritional fads, it’s the kind of tangy-sweet mouthful you might just need with an afternoon cup of tea.
Lemon and Honey Cake
Using a stand mixer or your chosen mode of cake-beating, cream the butter and sugar until light and tending to fluffy. Beat in the eggs one and a time, mixing well between each one. Remove bowl from the mixer and manually incorporate the yoghurt, lemon juice, zest, and flour. When just combined, pour it into a greased loaf tin (10 x 21 cm or similar) and bake for 50 minutes at 180ºC, or until the edges are just coming away from the sides and a skewer poked into the centre comes out clean.
For the glaze, warm the juice of 2 lemons in a small saucepan, with 2 or 3 tablespoons of honey. Throw in a sprig of thyme or rosemary for an extra nice smelling syrup. Take care not to boil the honey and ruin its living qualities – just gently warm to infuse with the thyme, then drizzle.
I added the glaze over the cake whilst still warm in the tin and left it to cool entirely in the tin before serving. It soaked up all that delicious tangy syrup beautifully. Alternatively make up the syrup when serving, and pour it over a room-temperature cake, catching all the drips on the plate for safe keeping 😉