• 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 


To glaze: 

  • 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.