Heavenly Honey Drizzle Cake

Heavenly Honey Drizzle Cake

Baking is always a treat but with Dromona Butter in the mix, these beautifully moist honey drizzle cakes are guaranteed to go down a treat!

  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Total time: 30 minutes

What you'll need:

Makes 24

Preheat the oven to 160°C


  • 125g Dromona Butter, softened
  • 75g light soft brown sugar
  • 140g honey
  • 2 eggs, beaten
  • 225g self-raising flour
  • 1 tbsp lemon juice
  • 1 tsp ground ginger

For the honey glaze 

  • 100g Dromona Butter
  • 70g honey
  • 125g icing sugar

Made for sharing:

These sticky honey cakes will have you licking your fingers wanting more. Capture your #GreatFoodMoments before they’re all gone!

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How it's done:

  1. Grease up the cupcake tins/moulds with approximately 10g of softened butter – enough for 24 cupcakes. Preheat the oven to 160°C.
  2. In a bowl, beat together the butter and sugar for 2 minutes, until light. Add in the honey and beat for a couple more minutes.
  3. One by one, beat the eggs into the mixture and then fold in the flour and ginger, finishing with the lemon juice.
  4. Divide the mixture between the buttered-up cupcake tins/moulds and bake for 20 minutes, until risen, golden and springy. Cool on wire racks for 15 minutes.
  5. To make the glaze, melt the butter in a small pan, remove from the heat and stir in the honey and icing sugar using a whisk.
  6. Dip the tops of the honey cakes into the warm glaze or drizzle over thickly with a spoon. If the glaze gets too solid, warm it through very gently to melt. Put the glazed cakes back on the wire racks to set.