Honey, Lemon and Almond Loaf
Ingredients
- 180g soft butter
- 1 zest of one lemon
- 100g caster sugar
- 80g honey
- 2 eggs
- 100g yoghurt
- 200g self raising flour
- 50g ground almonds
For the topping
- 50g flaked almond
- 30g butter
- 30g caster sugar
- 30g honey
- 1 tbsp of cream
Method
- Line a 900g loaf tin.
- Preheat oven to 160/gas4
- Cream the sugar, butter and lemon zest together until light. Add the honey.
- Beat in the eggs gradually until combined.
- Fold in the yoghurt, ground almonds and self raising flour.
- Place the mix in the tin and bake for 40 minutes.
- While the cake is baking get your topping ingredients ready. Melt the butter in a saucepan, then add the sugar, honey, cream and flaked almonds. Stir over a low heat.
- Once the cake has cooked for 40 minutes top with the nutty topping and bake for an extra 10 minutes .
- Leave to cool completely before cutting. This cake will last 5 days wrapped up.