This recipe makes a small honey cake that is soft, moist and sticky. The cake is made in a 1lb loaf tin so is convenient for times when you feel like a slice of cake but don’t want lots of leftovers.
If you’re looking for an easy dessert then try this honey loaf cake made in a 1lb loaf tin. Small batch baking is perfect for small groups or small families without the leftovers. You can also double the ingredients and make this cake in an 2lb loaf tin but if you do then you’ll need to bake the cake for 10 - 20 minutes longer.
This recipe makes honey cake that is rich and moist with a sticky texture which goes perfectly with custard. The recipe uses a little cinnamon which gives the honey cake a slightly spiced flavour but doesn’t overpower the honey.
This recipe is so easy to make and is convenient as it uses simple ingredients that you will probably already have at home.
Ingredients for Small Honey Loaf Cake
For the full list of ingredients and measurements, scroll to the recipe card below.
- Butter - I use unsalted butter as I add salt.
- Honey - use runny honey for this recipe.
- Sugar - I use a combination of caster sugar and soft brown sugar.
- Oil - use an unflavoured oil such as vegetable, canola or rapeseed.
- Egg - use room temperature eggs.
- Vanilla - use good quality vanilla extract or vanilla bean paste.
- Milk - I use whole milk.
- Salt - I use fine sea salt.
- Ground cinnamon - use a little ground cinnamon to add a lightly spiced flavour to the cake.
- Flour - I use self-raising flour but you can use plain or all purpose flour with some baking powder.
How to Make Small Honey Loaf Cake
Start by preheating the oven to 170oC and line a 1lb baking tin with parchment paper.
Melt butter with honey
To a microwaveable mixing bowl, add the butter and honey then melt in the microwave at 30 second increments. Once melted, stir to combine.
Mix in the sugar and wet ingredients
To the honey and butter, mix in both sugars followed by the egg, vanilla and milk.
Mix in the dry ingredients
Now, add in the salt, cinnamon and self raising flour then combine until you have a smooth batter.
Bake the cake
Pour the batter into the lined baking tin and bake in the middle of the oven for 45 - 55 minutes.
Cool the cake
Allow the cake to cool in the tin then slice and serve with warm custard.
Recipe Tips
- You can easily double this honey loaf cake recipe to make it in an 2lb loaf tin but you will need to increase the baking time.
Storage
Store any leftover honey cake in an airtight container and store at room temperature for up to 6 days.
You can also freeze this cake for up to 3 months.
Nutrition
Nutrition based on 1 serving - Calories: 329kcal | Fat: 12.5g | Saturates: 4.9g | Carbs: 48.7g | Sugar: 27.1 | Fibre: 1.1g | Protein: 5.2g | Salt: 0.63g.
Recipes You May Like!
- Raspberry Swirl Loaf Cake (1lb tin recipe)
- Golden Syrup Cake (1lb Loaf Tin)
- Small Banana Bread (1lb loaf tin recipe)
Small Honey Loaf Cake
Ingredients
- 45g unsalted butter
- 135g runny honey
- 30g caster sugar
- 35g soft light brown sugar
- 35ml vegetable oil
- 1 medium egg room temperature
- 1 teaspoon vanilla extract
- 135ml whole milk
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 205g self-raising flour
Instructions
- Preheat the oven to gas mark 3/325oF/ 170oC/150oC fan and line a 1lb baking tin with parchment paper.
- Add the butter and honey to a microwaveable bowl and melt at 30 second increments in the microwave until the butter has fully melted.
- Give the mixture a stir then add in both sugars and mix until smooth. Mix in the egg, vanilla extract and milk followed by the salt, cinnamon and self raising flour.
- Once you have a smooth batter, pour it into the lined baking tin and bake in the middle of the oven for 45 - 55 minutes. Remove from the oven and allow to cool in the tin before slicing. Serve with warm custard.
Leave a Reply