Lemon and honey drizzle loaves

Makes 10, takes 50 minutes

1. Butter or grease 10 individual 100ml loaf or other shaped cake tins. Preheat the oven to 180˚C/fan 160˚C/gas 4.
2. Cream the spread and honey together.
3. Gradually beat in the eggs. If the mixture curdles, add a little of the flour.
4. Fold in the flour and the lemon rind and juice. Spoon the mixture into the prepared loaf tins. Bake for 15-20 minutes until risen and golden.
5. To make the glaze, peel the lemon, cut into pieces and put with the water in a pan. Bring to the boil and simmer for 30 minutes until reduced by about half. Finally, stir in the honey.
6. While cakes are still warm pierce with a skewer, then spoon over the glaze.