Honey Cake Recipe
This naturally sweetened Honey Cake is an incredibly tender, melt-in-your-mouth dessert recipe you'll love. It's easy to make in a round cake pan and is irresistibly moist and delicious, making it perfect for any occasion... anytime!
Ingredients
- 1 cupall-purpose flour
- 1 ½ teaspoonbaking powder
- ½ teaspoonsalt
- ¼ teaspoonbaking soda
- 1 cupbutter (softened to room temperature)
- ⅝ cuphoney
- 4 largeeggs (at room temperature (see notes))
- 1 teaspoonvanilla extract
- 3 tablespoonsorange juice ((elevates honey flavor))
- 1 pinchorange zest
- ⅓ cupsliced almonds (for cake top)
Directions
- 1
Preheat the oven to 350℉ and generously grease an 8" or 9" round cake pan or springform pan with nonsticking cooking spray, baking spray, or butter.
- 2
Whisk the flour, baking powder, salt, and baking soda in a small bowl.
- 3
In a separate bowl, cream the butter and honey together for 2-3 minutes, scraping down the sides of the bowl as needed, until the mixture is smooth and fluffy. Add the vanilla and eggs, one at a time, beating well after each addition and scraping the bowl as necessary.
- 4
Gradually add in the flour mixture, beating until just combined. Stir in the orange juice and zest until the batter is almost smooth. It will be thick but soft.
- 5
Transfer the batter to the prepared pan, smooth the surface and sprinkle with sliced almonds. Bake for 40-45 minutes or until a knife inserted into the center comes out clean and the top feels springy to the touch. (In my oven, the cake is done ta 38 minutes, so begin checking at about 35 minutes). Cover the cake loosely with foil if the top or the almonds begin to overly brown.
- 6
Remove the cake from the oven and let cool in the pan for 20 minutes before slicing.