Mix the honey and lemon juice in a small bowl to make a runny syrup. To soften the honey, microwave it inside a heat-resistant microwaveable bowl for about 15 seconds. Slowly, spoon half of the syrup over the warm cake and let it soak in. Allow to cool completely before cutting into slices and serving with tea or coffee.. Add the mix into the cake tin and bake. This can take 55-65 minutes – but check from 50 minutes onwards. Towards the end of baking – in a bowl, mix together your 75ml lemon juice and 75g caster sugar together. Once the cake is baked, drizzle this over the cake, whilst still in the tin. Let the cake cool fully.
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To make the icing, mix the lemon juice and icing sugar together. Remove the cake from the tin and remove the baking paper, put it on your serving plate. Drizzle or pipe the icing over the cake. Then add the lemon zest on top if you like. Store in an airtight container in a cool place and eat within 3 days.. Preheat your oven to180ºC/160ºC fan. Cream together your unsalted butter and caster sugar until soft and smooth. Add in the self raising flour, eggs, lemon and lime zests and beat again as briefly as possible until smooth. Pour your ingredients into your cake tin and bake in the oven for 55-65 minutes or until a skewer poked into the middle.
