Honey cake is traditionally served at Rosh Hashanah, the Jewish New Year, and symbolizes a sweet year ahead. This amazing version from food writer and cookbook author Lucy Waverman is flavoured with lemon and ginger which lets the honey be the star. Use oat milk if you want a dairy-free cake. Lucy suggests you warm your Pyrex measuring cup before pouring in the honey to help the honey incorporate better. Fill cup with hot water and let it stand a few minutes, then pour out, dry the cup and add honey. I used a standing mixer combining wet and dry ingredients. I used a 1-pound (8½- x 4½- x 2¾- inch) loaf pan. I omitted the drizzle on top of the cake. This is a winner – moist cake and has tender crumb – any time of year.

2 large eggs
¾ cup liquid honey
¾ cup milk
¾ cup extra virgin olive oil
1 tbsp finely grated lemon rind
1 tsp grated ginger root
1¼ cups all-purpose flour
¾ cup granulated sugar
½ tsp each: baking powder and baking soda
½ tsp salt

Preheat oven to 350F.

Line bottom of standard loaf pan with parchment paper. Grease sides of pan.

In bowl, whisk together eggs, honey, milk, oil, lemon rind and ginger.

In another bowl, stir together flour, sugar, baking powder, baking soda and salt. Pour in egg mixture; whisk until incorporated and no lumps remain. (Batter is quite liquid.) Pour into prepared loaf pan.

Bake for 45 to 55 minutes or until tester inserted in centre comes out clean.

Cool in pan on rack for 10 minutes. Turn cake out onto rack to cool completely.

Makes about 8 servings.