This lovely light and very tasty cake will give your morning or afternoon cuppa an upgrade to something a little special. It’s quick and easy to make and lasts for a week in a cake tin and that’s a bonus!
I’ve altered the original recipe a bit to reduce the sugar content and allow you some options to use.
It’s made in a 1.25 litre Bundt tin which you need to grease (use a pastry brush it’s more effective to get into every little bit) and then dust lightly with flour. It’s a few minutes extra but worth it for a perfect result. If you don’t have a bundt tin, you could use an 8″/20cm round deep side tin with a loose bottom.
Bundt tins are measured by volume they hold, not by the traditional method of other tins so if you’re unsure what size you may have, just fill a jug with the amount stated in the recipe and pour into your tin to judge it.
Preheat oven to 180C / 160C Fan / Gas 4
150g butter, melted and let cool
100g caster sugar
150g runny honey or use 100g agave syrup
2 medium eggs
150ml sour cream
300g self raising flour
Juice of 1/2 lemon
Zest of one lemon
To make the icing (optional) : You will need approx. 150g to 200g icing sugar. Squeeze the juice from the other 1/2 of the lemon and mix with enough icing sugar to make a thick pouring icing. Drizzle over the cake once cooled.
My advice is to get everything measured out and ready to go as it’s an all in one method
Place all the ingredients into a large bowl and beat well until smooth. With a hand mixer, you should work this for at least 4/5 minutes.
Spoon the batter into the prepared cake tin and spread it out.
Bake for 45 mins approximately. It should be golden brown and a skewer will come out clean when inserted in the centre.
Leave to cool in the tin for at least 10 minutes. It may sink a little but don’t worry about that. Then turn out on a wire rack and let cool completely.
Love when a plan works!
Drizzle the lemon icing over the top and decorate with sprinkles or some lemon zest.
Bake with love