Lemon, Wild Honey & Agave Syrup Drizzle Cake.

This cake was absolutely delicious especially for a first attempt! So as promised here is the recipe:

Ingredients

190g unsalted butter, softened, plus extra for greasing

190g white spelt flour

2 large eggs

2 tsp baking powder

2 fresh lemons, zest of 2 and juice of 1

100ml Wild Honey

80ml Agave Syrup

LEMON DRIZZLE

1 lemon, zest and juice

40g caster sugar

Method:

1. Preheat the oven to 180 ̊C. Grease and line the base and sides of a loaf tin with baking parchment. Using a cake mixer or electric beaters, beat the butter until very soft and creamy. Beat in the remaining ingredients until well mixed. Spoon into the prepared tin and level the surface.

Bake for 35-40 minutes, or until golden and a skewer inserted into the centre comes out clean. – Check 3-4 times across the length of the loaf as some areas make be undercooked depending on your oven.

2. For the lemon drizzle, mix the lemon zest and juice with the sugar. As soon as the cake comes out of the oven, prick it several times with a skewer, then slowly pour the lemon drizzle all over the top, letting it soak into the cake. Leave to cool completely in the tin before turning out.

3. Eat slightly warm or completely cool and enjoy :)