Honey Cake Recipe

5 from 5 votes

Soft, moist full of honey flavour with a lovely fluffy texture this Honey Cake deserves a place at your table. The gentle flavours only improve with time, try a slice... it really is worth the little bit of effort it takes to make it. This cake doesn't require any special cooking skills, if you can measure out the ingredients, I'm confident you make this cake.

Prep Time10

Cook Time20

Total Time30

Course: Dessert, Snack

Cuisine: British

Diet: Vegan, Vegetarian

Keyword: all-purpose flour, almonds, baking powder, caster sugar, easy, eggs, honey

Servings: 9

Equipment

bowls
Measuring equipment
spoons
cake tin 20cm x 20cm (8 inches by 8 inches)
baking parchment

Ingredients

US Customary - Metric

Instructions

Line or grease a 20cm by 20cm (8 inches by 8 inches) square cake tin. I prefer to line my tins with baking parchment so that I can confident of getting it out safely.
Gather up your ingredients. You are going to need two bowls, one to melt the honey sugar and butter in and the other to add the flour. You will also need something to crack the eggs into with enough space to be able to beat the eggs together.
Preheat your oven to 360F/180C/160C fan
Melt the honey, butter and sugar together in a large, microwave-proof bowl. Do this using 15-second blasts of power. You may use a saucepan for this if you prefer. Do not let the mixture boil. Give it a good stir to combine everything. Set this hot liquid somewhere safely to the side whilst you get on with the rest of the cake. Allow it to cool a little.
Measure the flour and baking powder into a bowl and stir the baking powder through the flour.
Add the lemon juice and the vanilla extract to the cooled honey, butter, sugar syrup and stir it to combine.
Beat the eggs together.
Pour this mixture into the flour and add the beaten eggs. Stir gently to combine. It may look a little lumpy at this stage but stir a little longer and it begins to make a nice smooth batter.
Tip the batter into the lined cake tin and sprinkle with the handful of flaked almonds. Put it into the oven.
After 20 minutes check to see if the honey cake is done. Insert a skewer in the centre and if it is perfectly clean when you remove it, the cake is done. If there is still batter attached to the skewer give the cake a few more minutes to bake. Check every 5 minutes to ensure that it doesn’t overcook.
Once it has finished baking, take it out of the oven and place the tin on a cooling rack.
Allow the cake to cool for 5 to 10 minutes before removing it from the tin and then allowing it to finish cooling.
When it has fully cooled, slice the cake into evenly sized pieces. Store in a suitable cake tin or cover with cling film.

Notes

Note: Nutritional Information is computer generated and is intended as a guideline only.

Storing the Cake: This cake last well for 4 – 5 days as long as it covered, either in a cake tin or with cling film. It is the kind of cake where the flavour improves after it has been baked. It stays quite moist until about the 5th day when it becomes a little dry. A good cake to have in the house.

Did you make this? Mention @thesimplerkitchen or tag #thesimplerkitchen!

Nutrition