Ingredients:

For the Cake:

· 1 1/2 cups (180g) all-purpose flour (or whole wheat flour for a healthier option)

· 1 tsp baking powder

· 1/2 tsp baking soda

· 1/4 tsp salt

· 1/2 cup (120g) unsalted butter, softened

· 1/2 cup (100g) sugar (or adjust to sweetness preference)

· 1/2 cup (120ml) honey (preferably pure honey)

· 2 large eggs

· 1/2 cup (120ml) milk (dairy or plant-based)

· 1 tsp vanilla extract

· 1/2 tsp cinnamon powder (optional, for a warm flavor)

For the Honey Syrup (optional, for extra moisture and glaze):

· 1/4 cup honey

· 1/4 cup water

· 1 tbsp sugar (optional, for added sweetness)

Instructions:

1. Preheat the Oven:

· Preheat your oven to 180°C (350°F). Grease and line a 7-inch round or square cake pan with parchment paper, or lightly grease with butter.

2. Mix Dry Ingredients:

· In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

3. Prepare Wet Ingredients:

· In a separate bowl, beat together the softened butter and sugar using a hand mixer or stand mixer until light and fluffy (about 2-3 minutes).

· Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl if necessary.

· Add the honey, milk, and vanilla extract, and mix until combined.

4. Combine Wet and Dry Ingredients:

· Gradually add the dry ingredients to the wet mixture in parts, mixing gently after each addition until just combined. Don’t overmix, as this can affect the texture of the cake.

5. Add cinnamon (Optional):

· If you’re using cinnamon powder, gently fold it into the batter at this stage. It adds a lovely warmth to the cake.

6. Bake the Cake:

· Pour the batter into the prepared cake pan and smooth the top with a spatula.

· Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs). The top should be golden and slightly springy to the touch.

7. Prepare the Honey Syrup (Optional):

· While the cake is baking, you can prepare a honey syrup to brush on top for added moisture and shine.

o In a small saucepan, combine honey, water, and sugar (if using). Heat over low flame until the sugar dissolves and the mixture is slightly warmed. Set aside.

8. Cool the Cake:

· Once the cake is baked, remove it from the oven and let it cool in the pan for about 10 minutes.

· Transfer the cake to a wire rack and let it cool completely.

9. Glaze with Honey Syrup (Optional):

· While the cake is still warm (but not too hot), brush it generously with the honey syrup. This adds extra moisture and a glossy finish. Let the syrup soak into the cake.

10. Serve and Enjoy:

· Once the cake is cooled and glazed, slice it into pieces and serve. Enjoy it as a snack or dessert with a hot cup of tea or coffee.

Tips & Tricks:

1. Honey Flavor:

o Use a high-quality, pure honey for the best flavor. The type of honey you use can subtly affect the taste of the cake, so pick one you enjoy.

2. Texture Tip:

o If you want the cake to be more moist, you can increase the amount of honey slightly or add a bit more milk. However, make sure not to overdo it, as it could affect the cake’s structure.

3. Eggless Version:

o To make this cake eggless, substitute the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water, mixed and set aside for 5 minutes) or unsweetened yogurt (1/2 cup for 2 eggs). You might need to adjust the baking time by a few minutes.

4. Frosting:

o This honey cake is perfect on its own, but you can also frost it with a simple whipped cream frosting, cream cheese frosting, or even a chocolate ganache for a richer dessert.

5. Flavor Variations:

o You can add chopped nuts (like walnuts or almonds) or raisins for extra texture. If you prefer a more citrusy note, you can add lemon zest to the batter.

Storage:

· Room Temperature: Keep the cake covered at room temperature for 2-3 days. It will stay moist thanks to the honey.

· Refrigeration: If you have leftovers, store the cake in the fridge for up to 1 week. Let it come to room temperature before serving for the best texture.

Disclaimer:

The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.