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Lemon Cake with Honey

July 30, 2009


Haven’t done a baking post in a while, so I thought it’d be nice to blog about my recent attempt at this easy lemon cake recipe I found in Small Cakes =)

Nothing much to say except that… it was delicious! Dense and rich in flavour but not overwhelming. The recipe also asked for a lemon syrup to be made, to cover the cake on the top. But it was too difficult to make, so I just used this:


Yes, the stuff you can buy from Him Heang in Penang. And it worked great! Easy to spread, sweet and sour and delicious, and partially absorbed into the top of the cake. Yummy yummy… If you can’t find this in Singapore (I’m sure we have it here but I don’t know where) you can just mix some lemon juice into honey instead.

Ok enough talk. Here’s the recipe.

Lemon Cake with Honey


3 eggs
230g caster sugar
Table salt (just a dash)
180g plain flour, sifted
1 tsp baking powder
70g unsalted butter, melted
100ml double cream
Grated zest of 1-2 lemons

Bottled honey lime, or some honey with lemon juice


1. Very important – melted butter is melted butter. Not softened butter. Put your butter in a little dish, put the dish over a bowl of boiling hot water, and stir the butter till it is completely melted. Remove butter dish from the heat.

2. Preheat the oven to 170 deg C.

3. Using a mixer, beat the eggs and gradually add the sugar, salt, flour and baking powder.

4. Add melted butter to the mixture, then add cream and lemon zest.

5. Line a regular loaf tin with baking parchment.

6. Pour mixture into the lined loaf tin.

7. Bake for about 45 minutes. (Stick a knife through the centre and see if it comes out clean to check if cake is cooked. If not,  just let it cook for longer.)

8. Leave tin to cool for 10 mins on a metal rack, then remove cake from tin and continue to cool on the rack.

9. While cake is cooling, use a bread knife to spread the honey lime over the top.

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