Recipe with honey
Linden Blossom Honey Lemon Traybake
The fresh, slightly minty linden blossom honey accentuates the lemon and makes this sponge cake especially aromatic.
⏱ Prep 20 min · Cook/bake time 25 min · Total 45 min · 12 servings
Ingredients
- 250 g flour
- 150 g soft butter
- 100 g sugar
- 4 tbsp linden blossom honey
- 3 eggs
- 1 sachet baking powder
- 2 unwaxed lemons
- 100 ml milk
- 1 pinch of salt
- 100 g icing sugar for the glaze
Method
- Preheat the oven to 180 °C (conventional) and line a small baking tray with baking paper.
- Cream the butter with the sugar and 2 tbsp linden blossom honey until fluffy, then beat in the eggs one at a time.
- Wash the lemons in hot water, grate the zest of both lemons and squeeze out the juice.
- Mix the flour with the baking powder and salt, stir in alternately with the milk and 2 tbsp lemon juice, then add the lemon zest.
- Spread the batter onto the tray and bake for about 25 minutes until golden yellow; check with a skewer.
- Stir the icing sugar with the remaining lemon juice and 2 tbsp linden blossom honey to make a glaze.
- Brush the glaze over the still-warm cake and leave to cool, then cut into pieces.
Nutritional values per serving (approx.): 286 kcal · Fat 13 g · Carbohydrates 39 g · Protein 5 g
Tip: Warm the honey in the glaze slightly – it will then spread more evenly.
Honey used: View linden blossom honey in the shop →