Easy honey and vanilla cake

HONEY AND VANILLA CAKE

Serves 10-12

125g butter, at room temperature
1 cup (220g) caster sugar
2 eggs
1 teaspoon vanilla extract
1 tablespoon runny honey
2 cups (300g) self-raising flour

Icing
125g butter, at room temperature
1½ cups (225g) icing sugar
1-2 tablespoons milk

1. Preheat the oven to 180°C. Line the base of a 22cm round non-stick springform cake tin with baking paper. Set aside.
2. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy. Add eggs, one at a time, beating between each addition until well combined. Add the vanilla and honey and beat well. Sift in the flour and beat until smooth and combined.
3. Spoon the mixture into the cake tin and smooth the top using a spatula.
4. Bake for 30-35 minutes or until a skewer inserted into the middle comes out clean. Release the side of the springform tin and cool the cake on a wire rack.
5. To make the icing, use a stand mixer fitted with a paddle attachment or handheld electric beaters to beat the butter until soft and pale. Sift in the icing sugar and 1 tablespoon of the milk and beat until fluffy. Add the rest of the milk if required to make a spreadable texture.
6. Spread the icing on top of the cake when the cake has completely cooled.

Visit The Shady Baker website or find Jane on Instagram. 

Subscribe to Graziher and never miss an issue of your favourite magazine! Already a subscriber? You can gift a subscription to someone special in your life. 

To hear more extraordinary stories about women living in rural and regional Australia, listen to our podcast Life on the Land on Apple Podcasts, Spotify and all major podcast platforms.