When you make the mixture it will look like there is not enough, but trust me, there is! I make a very runny icing, by juicing the lemon first, then adding the icing sugar a spoon at a time. Drizzle the icing on the cake and you will notice it seeps into the cake a bit like a drizzle cake. This makes the slice more lemony and delicious.
You could easily change the lemon to orange or lime, the sultanas to chopped dried apricots or apples, or dates or even choc chip, so it is quite versatile. You could also leave out the lemon all together if you like. Cut the cake as soon as it comes out of the oven to make life easier later, then transfer the cake on its paper to a wire rack to cool.
For a chewier slice, cook at 160C fan forced for a little longer, until it springs back when touched. You will find it looks a bit browner, but tastes great.
I make up the dry ingredients in an air tight container, then when I want to make the slice, just melt butter and honey and bake. While it is baking I make the dry ingredients for another batch and store. You could also use maple syrup instead of honey, and add a few pecans to the mix for a more Canadian style.
