Homemade honey lemon cake

Hey Everyone, I hope your day has been well.

I haven’t really baked from scratch in a while and I had the urge to bake something sweet so here is my honey lemon cake. I enjoy baking but I don’t want to make a habit of eating too much sweet stuff especially if its unhealthy. This cake was much thinner than expected, as I half a recipe that was used for inspiration but the flavour is rich enough, so this size worked out fine. The honey provides a subtle sweetness and the lemon is also sweet but tangy. This will keep in the fridge in an airtight container for 2-3 days and you could also freeze it.

Makes 5 small slices – if you want a decent sized loaf then double the recipe 🙂

Ingredients

50g butter

40g honey

1 egg

55g plain flour

1/2 tsp baking powder

Pinch of salt

1 lemon, zested

1 tbsp lemon juice

Honey lemon drizzle: 1 tbsp honey mixed with 1 tbsp lemon juice

Method

1. Preheat the oven to 170 C and line a loaf tin with baking paper
2. Cream the butter and honey together until smooth
3. Add the egg and mix well
4. Combine the flour, baking powder and salt together then gradually add to the butter mix
5. Mix the in the lemon zest and juice then put into the loaf tin
6. Bake in the oven for 25-30 minutes until fully cooked
7. In the meantime mix the honey lemon drizzle together
8. Place the cake on a wire rack and spoon over the drizzle.
9. Enjoy warm or cold

What’s your favourite cake flavour?

Thanks for reading, A

Chocolate Orange Cake

Hey Everyone, I hope your day has been well.

I baked this delicious sweet chocolate and zesty orange cake. A classic combination and it’s really simple to make. The smell of the orange filled the whole kitchen as it was baking, once done leave to cool but definitely make sure to try some whilst its still warm as you really get to taste the soft orange and chocolate flavours. This cake was a delicious dessert along with vanilla ice cream and I imagine just as good with custard. It was quite a runny cake mixture so make sure it is fully cooked before taking out of the oven.

Ingredients (1 tray)

150g butter

150g caster sugar

2 eggs

170g self raising flour

1/4 tsp baking powder

Zest of 1 orange

25g cocoa powder

30ml orange juice

30ml milk (I used coconut milk)

Method

• Line a baking tray with parchment paper and preheat the oven to gas mark 5.
• Cream the butter and sugar in a large bowl until pale, before adding the eggs one at a time.
• Sift in the flour, baking powder and cocoa powder gently mixing in.
• Next, add the zest, juice and milk.
• Carefully place into the tray and bake in the oven for 30-35 minutes until fully cooked. Testing with a sharp knife.

Serve slightly warm with vanilla ice cream or custard.

Caramel Swirl Loaf Cake

Hello Everyone, I hope you are all having a great day.

Today I made the lightest loaf cake, it literally tasted as fluffy as clouds, not too sweet and you get a lovely contrast of the caramel flavour against the plain cake.

I only thought to make this as I had a jar of caramel sauce that needed to be used up and as I hadn’t made a cake for a while, this seemed like the perfect option. Definitely let it cool completely before eating but it would go down nicely with a cup of tea.

Ingredients

110g butter

100g caster sugar

2 eggs

125g plain flour

1/2 tsp baking powder

Pinch of salt

30g caramel sauce (I used Joe&Sephs)

Method

1. First preheat the oven to gas mark 5 and line a loaf tin with baking paper.

2. Cream the butter and sugar together until pale, then add the eggs one at a time.

3. Seive in the flour and baking powder then carefully fold in with the salt.

4. Take 1/4 of the mixture into a separate bowl and mix in the caramel sauce.

5. Pour the original cake mixture into the cake tin then add tea spoons of the caramel mix over the top, mixing only slightly.

6. Place in the oven and bake for 30-35 minutes until the cake is fully cooked. Leave to cool down on a wire rack.

Apple Walnut Loaf Cake

Hey Everyone, I hope your day has been well.

I thought I’d try a different combination over the weekend using apples and walnuts. Its a very nice cake, filling and there’s a good amount of fruit in the mixture so you get a sweet delicious apple taste coming through. It was quite a thick batter when mixing but the end result is perfect and it goes well with ice cream or a cup of tea.

Ingredients (makes 1 loaf)

195g plain flour

1/2 tsp baking powder

1/3 tsp cinnamon powder

Pinch of salt

50g walnuts, finely chopped

100ml oil

1 egg

1 tsp vanilla extract

130g caster sugar

2 apples, peeled and grated

Method

1. Preheat the oven to gas mark 5 and line a loaf tin with baking paper.
2. Sieve the flour, baking powder and cinnamon powder into a bowl and set aside. Add the salt and walnuts mixing with a fork.
3. Next, whisk the oil, egg, vanilla extract, sugar and apples.
4. Slowly add the flour mix to the oil mix bit by bit, folding in each time.
5. Once fully combined, pour into the tin and bake for 45 minutes until a knife comes out clean.

Coconut Lemon Loaf with Coconut Sugar

Hey Everyone, I hope your day has been well.

I feel like this cake looks a little deceiving because of the brown colour which comes from the coconut sugar which resembles soft brown sugar but has a much less sweeter taste.

This cake was nice and especially for the lemon lovers, as it had a zingy, zesty flavour.

Ingredients

215g butter

1 lemon, zest and juice

215g coconut sugar

2 eggs

215g self raising flour

1/4 tsp baking powder

1 tbsp icing sugar

Method

Preheat the oven to gas mark 5 and line a loaf tin with baking paper. Put the butter, lemon zest and sugar into a bowl and beat together until soft and creamy.

Crack the eggs 1 at a time into the butter and sugar mix beating with a wooden spoon. You may need to add a couple of spoonfuls of flour to stop the mixture from curdling.

Sift the remaining flour and baking powder into the cake mixture, then use a metal spoon to fold in, cutting through the mixture so that you don’t push out the air.

Evenly spread the mixture into the loaf tin and bake for 25-30 minutes or until risen and cooked through.

Make the icing by juicing the lemon and mixing into the icing sugar, a little at a time. Poke holes all over the cakes with a skewer, then drizzle the icing over to fully absorb. Leave to cool before slicing.

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