Description
This Honey Cake is a moist, tender, and subtly sweet dessert perfect for any occasion. Made with natural honey, buttery richness, and a hint of almond extract, this cake offers a delicate balance of flavors. It’s easy to prepare and baked to golden perfection, then finished with a dusting of powdered sugar for an elegant touch.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 tsp kosher salt
- 1/2 tsp baking soda
Wet Ingredients
- 1/2 cup (1 stick) butter, softened
- 1 cup honey
- 3 large eggs
- 1/4 tsp almond extract
- 1/2 cup sour cream
Other
- Cooking spray
- Powdered sugar, for serving
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper and grease it lightly with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, kosher salt, and baking soda until evenly combined.
- Cream Butter and Honey: In a separate large bowl, use a hand mixer to beat the softened butter and honey together until the butter is smooth and the mixture becomes light and creamy, ensuring a fluffy base for the cake.
- Add Eggs and Flavoring: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then add the almond extract and mix thoroughly.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture and beat just until barely combined. Then, add the sour cream and gently beat until fully combined, being careful not to overmix to maintain cake tenderness.
- Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for several minutes before removing it to a wire rack to cool completely. Serve the honey cake plain or with a light dusting of powdered sugar for an elegant finish.
Notes
- Do not overmix the batter after adding the dry ingredients to keep the cake light and tender.
- You can substitute sour cream with Greek yogurt for a slight tang and added moisture.
- Store the cake in an airtight container at room temperature for up to 3 days.
- For a festive touch, serve with whipped cream or fresh berries.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 330
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
