1. Preheat oven to 170°C/150°C fan/gas 3. Whisk 250g of butter and the caster sugar with until white and creamy. Gradually stir in the eggs. Add the lemon zest, 1/2 the honey and the juice of 1 lemon. Stir in flour and pour the mixture into a greased,23cm x 30cm baking tray and bake it for 25-30 mins.​

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2. Mix the juice of another lemon with the remaining honey. Prick the cake several times with a skewer while it's still warm and drizzle it with the lemon juice and honey mixture. Leave the cake on a wire rack to cool.

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3. Mix the icing sugar with the remaining lemon juice. Remove 1 tablespoon and mix with a little yellow food colouring.​

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4. Loosen the cooled cake from the cake tin and pour the icing smoothly over the cake. Pipe straight lines over the top with the yellow icing. Using a toothpick pull the icing in opposite directions. Allow to cool and trim the sides.​