When Mr. Lemon and Mrs. Honey met one beautiful Sunday morning they just knew they were 100% perfect for each other!
Lemon Cake with Honey Glaze
125g unsalted butter (room temperature)
grated zest of 2 big lemons
½ tsp vanilla paste (vanilla extract)
2 tsp baking powder
Preheat the oven to 1700C.
Beat the butter and sugar in a bowl with an electric mixer until soft and fluffy. Add lemon zest and vanilla and beat again. Add the eggs, slowly, one at the time, beating after each addition. Sift the flour and baking powder and fold into the batter with spatula. Mix well and scrape everything into the prepared pan (loaf pan). Bake for about 1 hour. Leave the cake to cool for 20 minutes before you transfer it on a board/plate.
4 tbsp runny honey
1 tbsp lemon juice
Beat the honey with an electric mixer for about 10 minutes, until you get lovely, creamy mixture. Add lemon juice and beat for another few minutes.
Drizzle the glaze over the cake and leave the cake to cool completely.
It’s like bees are working for lemons.
Sweet bites with the hint of flavored mild acid.