- 150g (6oz) butter
- 100g (4oz) set honey
- 75g (3oz) caster sugar
- Grated rind of 1 lemon
- 3 eggs, size 3, beaten
- 250g (9oz) self-raising flour, sieved
- 45ml (3tbsp) clear honey
- 30ml (2tbsp) chopped almonds, toasted
Pre-heat oven to 180°C, 350°F, Gas Mark 4. Grease and line the base of a 900g (2lb) loaf tin.
Cream the butter with the honey and sugar until pale and fluffy. Mix in the lemon rind then gradually beat in the eggs. Add a little flour to prevent the mixture from curdling.
Fold in the remaining flour and transfer the mixture to the prepared tin. Bake for about one hour. Test using a metal skewer inserted into the middle: the skewer should come out clean.
Cool the cake on a wire rack. To glaze, warm the honey and make fine holes in the cake with a skewer. Drizzle over the warm honey and sprinkle with the toasted nuts.