Lemon and Hazelnut Honey Cake

Ingredients

1 x 20 cm square cake:

• 250 gm butter, softened to room temperature
• 1 cup sugar
• ¼ cup Vipers Bugloss Leatherwood Honey
• 4 free range eggs
• Zest and juice of 2 large lemons
• 2 cups plain flour
• 3 tsp baking powder
• Lemon and Honey drizzle
• Juice of one lemon
• 1 tsp Honey
• 1 cup icing sugar
• 250 gm butter, softened to room temperature
• 1 cup brown sugar
• 1/4 cup Hazelnuts & Honey
• 4 free range eggs
• Zest and juice of 2 large lemons
• 2 cups plain flour
• 3 tsp baking powder

Lemon and Honey Drizzle:

• Juice of one lemon
• 1 tsp Hazelnuts & Honey
• 1 cup icing sugar

How to make

1. Preheat the oven to 180 degrees. Line a 20cm square or round cake tin with baking paper
2. In a large bowl, cream butter, sugar and honey until pale and thick
3. Add eggs, one at a time, beating well after each addition
4. Fold in the lemon juice and zest, then sifted dry ingredients.
5. Pour into prepared cake tin.
6. Bake for 1 hour or until cooked. Remove from the oven and allow to cool in the tin for 10 minutes. Remove cake from the tin and cool on a wire rack.

Lemon and Honey drizzle:

1. Mix enough icing sugar into the lemon juice and honey to form a spreading consistency