Lemon And Honey Cake - cooking recipe

Ingredients

2 cups butter, softened
1 1/4 cups granulated sugar
4 None eggs
3 None lemons, 1 1/2 zested, 3 juiced into separate bowls
4 tsp honey
1 3/4 cups all-purpose flour
1 tsp baking powder
2 1/2 cups powdered sugar

Preparation

Preheat the oven to 350\u00b0F. Line a 9 x 12 inch cake pan with parchment paper. Cream 1 cup + 2 tbsp butter with the sugar until light and fluffy. Gradually beat in the eggs, lemon zest, juice of 1 lemon and 2 tsp honey. Fold in the flour and baking powder then pour the batter into the prepared pan. Bake for 25-30 mins. Whisk the remaining honey with the juice of 1 lemon. Remove the cake from the oven and prick several times with a wooden skewer. Drizzle the honey glaze over the top of the cake then cool on a wire rack in the pan.
Beat the remaining butter, lemon juice and powdered sugar together. Remove the cake from the pan and spread the lemon icing over top. Set aside for 30 mins then cut into 12 or 16 portions.