Hot Honey Drizzle Lemon Drizzle Cake

When life throws you lemons 🍋 make lemon cake honey! 

Serves: 8–10

Prep time: 15 mins

Cook time: 50 mins

This isn’t your nana’s lemon cake. We’ve taken a soft, buttery citrus sponge and given it a bold I Am Hot Honey kick that will have people asking for seconds (and the recipe).

 

Ingredients:

For the cake:

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• Zest of 2 lemons
• 2 tbsp milk

For the hot honey lemon drizzle:

• Juice of 2 lemons
• 3 tbsp I Am Hot Honey
• 100g icing sugar

For decoration:

• Extra I Am Hot Honey for drizzling
• Lemon zest curls or edible flowers (optional)

 

 

 

Method:

 

1. Preheat & prep: Heat oven to 180°C (160°C fan). Grease and line a 900g loaf tin.
2. Make the batter: Cream butter and sugar until pale and fluffy. Add eggs one at a time, mixing well. Fold in the flour, lemon zest, and milk until smooth.
3. Bake: Pour into the loaf tin, smooth the top, and bake for 45–50 mins, or until a skewer comes out clean.
4. Drizzle it: While warm, poke holes all over the cake with a skewer. Mix lemon juice, I Am Hot Honey, and icing sugar until smooth. Pour evenly over the cake so it soaks in.
5. Finish & serve: Once cooled, drizzle with extra I Am Hot Honey and scatter over lemon zest curls or edible flowers for that wow factor.

repeat after me - I AM HOT HONEY 🍯