RECIPE: Lemon Citrus Cake

Nothing is more comforting on a cold day than the smell of baking, wafting through the house. Easy to make, light and zesty, this cake recipe found on the Humble Honey Soda website is an aromatic combination of honey and lemon, which is sure to soothe away any winter blues.

Humble Honey Soda is a naturally replenishing honey soda that promotes well-being – nurtured by the goodness of honey bees! Made with all natural ingredients, including 2 teaspoons of Kamahi Honey, Carbonated Spring Water, Lemon and Apple Juice, Salt, Natural Flavour and Stevia.





  • 120g, softened butter, plus extra for greasing
  • 230g caster sugar
  • 3 free range eggs, separated
  • 320g plain flour, sifted
  • 2 ½ teaspoon baking powder
  • 200mls of Humble Honey Soda
  • Zest of one lemon

Lemon Syrup

  • 3 tablespoons of honey
  • Remaining Humble Honey Soda (130ml)
  • ½ vanilla pod or half a teaspoon of vanilla paste
  • 1 star anise
  • 2 lemons cut lengthways in half and then in semi circles


  1. Preheat the oven to 180 degrees.
  2. In a large bowl beat softened butter and sugar, once light and fluffy mix in the eggs yolks and gently fold in the flour and baking powder.
  3. Stir in the Humble Honey Soda until everything is combined.
  4. In a separate large clean bowl, whisk egg whites until soft peaks form, then fold them into the cake mixture.
  5. Pour everything into a 24cm spring form cake tin (either non-stick or greased and lined with baking paper) and bake for 40-50 minutes until risen, golden on top and springs back when you touch it. You may need to turn down the heat a little towards the end if the cake starts to look too brown on top.
  6. Meanwhile to prepare the syrup, pour the Humble Honey Soda and honey into a large saucepan, add in the vanilla pod and star anise and reduce over heat until syrupy. Add lemon slices and set aside for 30 minutes, this will slowly cook the lemon slices in the warm syrup.
  7. When the cake is cooked, leave to cool in the tin, then turn out onto a wire rack and while still warm poke holes into the top with a kebab stick and slowly pour the syrup over the top of the cake.

We served ours with a greek yoghurt, for afternoon tea. It would probably also taste great with whipped cream!

The Hadlow Girls x


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