Simple and delicious is the easiest way to describe this easy and sweet cake recipe sent to us by Sofia Zerbas.

Take a slice with a pot of afternoon tea whilst sat in an English fruit orchard.

It stores really well if wrapped and kept in an airtight tin.

Cook time
50-60 mins

Prep time
15 mins

Makes 1 small loaf

Recipe provided by: Sofia Zerbas

  • 225g of plain flour
  • 115g of Haughton Honey
  • 115g of caster sugar
  • 150ml of hot water
  • 1 teaspoon of bicarbonate of soda
  • Zest of 1 lemon
Notes for the cook

If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.

1 teaspoon = 5ml

1 tablespoon = 15ml.

Some ingredients are measured in cups and some equivalents are;

150g, 6oz (1/2 cup) = 120ml, 4fl oz.

  1. Pre-heat your oven to 160C/325F. Butter a 450g loaf tin and line it with baking paper
  2. Mix the flour and sugar together in a large bowl
  3. Melt the honey and water in a small pan. Sprinkle the bicarbonate of soda over the water mixture and stir. Pour this over the dry ingredients, add the lemon zest and mix just until incorporated
  4. Turn the mixture into the prepared tin and bake in the oven for 50–60 minutes
  5. Remove from the tin and brush the top of the warm bread with honey for a nice sticky finish. Cool, then serve thinly sliced (and spread with farmhouse butter if you like)
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