Not really cough-drops, just the slightly medicinal-sounding combination of honey and lemon. I’ve never made these before, and really did think they might turn out like Lemsip – but they were surprisingly delicious, if a little on the sweet side. I just loved the mellowness of the honey. I had originally planned to do a honey glaze, but the cakes sank a little so I gave them the butterfly treatment instead.


For the cakes

  • 100g butter
  • 75g sugar
  • 2 tbsp runny honey
  • 2 eggs
  • zest and juice of 1 lemon
  • 100g self-raising flour

For the honey buttercream frosting

  • 80g butter
  • 100g icing sugar
  • 1 tbsp honey

The cakes

Set the oven to 180C.

Beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating continuously. Add the lemon and lemon zest. If the mixture starts to separate add a spoonful of the flour.

Sieve the rest of the flour and fold into the other ingredients.

Spoon the mixture into cake cases.

Bake at 180C for 20 minutes or so.

The frosting

Whisk all the ingredients together. Scoop out a hole in the centre of each cake – slice the cut-out into two ‘wings’. Fill the holes with frosting and pop the wings back on.