Sticky Honey Cake

Preheat the oven to 190C/fan 175C/gas 5. Lightly grease a 20cm loaf tin, or a bundt pan (whichever you have).

Start by creaming together the butter and the sugar in a free-standing electric mixer with the paddle attachment, if possible, or cream by hand by mixing together in a large bowl with a wooden spoon, until it is light and fluffy (should take about 3 minutes).

Add the eggs one at a time, scraping down the sides of the bowl, until everything is well incorporated. Don't worry if the mixture looks curdled.

Stir in the flour, gradually, to avoid getting any lumps and add the baking powder. Stir until the mixture is smooth and lump-free, and add the honey. Pour into the greased loaf tin and bake for 25 minutes in the pre-heated oven. Remove from the oven and cover in baking parchment to stop the top from burning. Bake for another 20 minutes, or until an inserted skewer comes out clean.

Meanwhile, prepare the syrup. Whisk together the honey and the lemon juice. Once the cake has been removed from the oven, prick it all over with a skewer and pour over the syrup. The syrup will run down into the holes in the cake and make it wonderfully moist. Leave to cool, cut into slices and serve hot or cold.