Beat the butter with the sugar, salt, zest and oil until it has gone lighter in colour. You can do it using an electric mixer with the whisk attachment or with a metal hand whisk.

Add the eggs and beat the mix again until incorporated and airy.

Add the honey and mix again. Then do the same with the milk and juice.

Add the flour and baking powder and mix.

Prepare a 22x11cm mould with baking paper. Cut the paper to size and stick it in place using a bit of vegetable oil.

Fill the mould with the mix and level it.

Use a knife to make a groove down the center of the cake.

Fill the groove with butter.

Bake the cake in a preheated oven at 180C / 350F for 45min - 1 hour. After the first half an hour check the cake because it tends to go golden quick. It it's sufficiently golden cover it with aluminium foil or change the heat to only the bottom.

Mix the sugar with the juice and paint the cake with it as soon as it comes out of the oven.

Let the cake cool down completely before unmoulding it.