Honey and lemon baking cake

Name: Honey and lemon baking cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 450 g soft butter; 250 g Sugar; 4 Eggs (size M); 7-10 Tbsp grated rind of 1 1/2 organic lemons; 4 TSP Honey; 7-10 Tbsp Juice of 3 lemons; 250 g self-raising flour (alternatively flour plus 1 teaspoon baking powder); 400 g Icing sugar; 7-10 Tbsp Grease; baking paper; 7-10 Tbsp wooden sticks

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

450 g soft butter
250 g Sugar
4 Eggs (size M)
7-10 Tbsp grated rind of 1 1/2 organic lemons
4 TSP Honey
7-10 Tbsp Juice of 3 lemons
250 g self-raising flour (alternatively flour plus 1 teaspoon baking powder)
400 g Icing sugar
7-10 Tbsp Grease
baking paper
7-10 Tbsp wooden sticks

Directions

1
Cream 250 g butter and sugar with the whisk of the hand mixer. Add the eggs bit by bit. Stir in lemon zest, 2 teaspoons honey and juice of 1 lemon. Fold in flour
2
Pour the dough into a greased square tin (23 x 30 cm) lined with baking paper and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes
3
Mix the juice of 1 lemon with 2 tsp. honey. Prick the still warm cake several times with a wooden stick and sprinkle with the lemon juice and honey mixture. Let the cake cool down on a cake rack
4
Whip 200 g butter with the whisk of the hand mixer until creamy white. Sift icing sugar, add by the spoonful and continue beating. Carefully stir in the remaining lemon juice bit by bit. Spread the icing on the cooled cake with a dough scraper
5
Waiting time approx. 30 minutes