Put the honey, sugar, milk, and butter in a saucepan and bring to a boil.
Sift the dry ingredients and stir in the zest.
Make a well in the dry ingredients.
Put the egg in the well, and whisk in the honey and milk mixture, gradually drawing in the dry ingredients to make a batter.
Pour into a greased and floured loaf pan and bake at 350°F/175°C until a toothpick inserted in the centre comes out clean, about 50 minutes.
Wrap in plastic, and store a few days before serving. (The few days of sitting gives the honey flavour time to mature, and the cake tastes even better.)
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