This soft honey and lemon traybake cake is gently sweet with a light citrus lift, baked into a moist, even sponge that slices neatly. The honey gives warmth and tenderness while the lemon keeps the flavour fresh rather than sharp.
It is an easy, unfussy cake that suits everyday home baking, made in a single tin with simple ingredients. This is the kind of cake that works just as well for afternoon tea as it does for lunchboxes or casual family desserts.
Recipe Information
Difficulty: Beginner
Prep time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 12 squares
Ingredients
For the cake:
-
150 g unsalted butter, softened
-
120 g clear runny honey
-
100 g light brown sugar
-
2 medium eggs, at room temperature
-
Finely grated zest of 1 lemon
-
180 g self-raising flour
-
2 tablespoons milk
For the lemon drizzle glaze:
-
Juice of 1 lemon
-
60 g icing sugar
Step-by-Step Method
-
Preheat the oven to 170°C fan. Line a 20 x 20 cm square tin with baking paper, making sure the sides are covered.
-
In a large bowl, beat the butter, honey and brown sugar together until smooth and creamy. The mixture should look lighter and well combined.
-
Beat in the eggs one at a time, mixing well after each addition to avoid curdling.
-
Stir in the lemon zest until evenly distributed.
-
Gently fold in the self-raising flour using a spatula, stopping as soon as no dry flour remains.
-
Add the milk and fold again briefly to create a soft, spoonable batter.
-
Spoon the mixture into the prepared tin and smooth the top gently.
-
Bake for 30 minutes, or until golden and a skewer inserted into the centre comes out clean.
-
Leave the cake in the tin for 10 minutes. During this time, mix the lemon juice and icing sugar to form a smooth, pourable glaze.
-
Spoon the glaze evenly over the warm cake, allowing it to soak in before cooling completely.
Baking Tips
-
Use runny honey rather than set honey to keep the sponge soft and evenly textured.
-
If the cake is browning too quickly, loosely cover the top with foil for the final few minutes.
-
The cake will firm up slightly as it cools, so avoid overbaking to keep it moist.
Variations
-
Orange version: Replace the lemon zest and juice with orange for a softer citrus flavour.
-
Dairy-free: Use a dairy-free butter and plant-based milk alternative.
-
Reduced sugar: Replace half the brown sugar with extra honey for a less sweet finish.
Serving Suggestions
Serve sliced into squares with a cup of tea or coffee. It is also lovely warmed slightly and served with a spoon of crème fraîche or yoghurt for dessert.
Storage and Reheating
Store in an airtight container at room temperature for up to 3 days. The cake can be frozen without the glaze for up to 2 months. Defrost at room temperature and glaze before serving. A short warm-up in the microwave will refresh slices if desired.
