Description
This classic Honey Cake is a moist and tender dessert sweetened naturally with honey. Featuring simple pantry ingredients and a hint of almond extract, it bakes into a golden cake perfect for any occasion, with a delightful balance of sweetness and subtle tartness from sour cream.
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, for greasing pan
- 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, then grease it lightly with cooking spray to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, kosher salt, and baking soda until evenly combined. This mixture will provide the structural base for the cake.
- Cream Butter and Honey: In another large mixing bowl, use a hand mixer to beat the softened butter and honey together until the butter becomes smooth and the mixture is light and creamy, enhancing the cake’s moisture and sweetness.
- Add Eggs and Flavoring: Add the eggs one at a time to the butter and honey mixture, beating well after each addition to incorporate air and ensure a uniform batter. Stir in the almond extract for a subtle nutty aroma.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, beating just until barely combined to avoid overmixing which can toughen the cake. Then fold in the sour cream gently and beat until just incorporated to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully baked.
- Cool and Serve: Allow the cake to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely. Serve plain or dusted lightly with powdered sugar for added sweetness and presentation.
Notes
- Ensure the butter is softened to room temperature for easier creaming with honey.
- Do not overmix the batter after adding flour to keep the cake tender and light.
- The almond extract is optional but adds a traditional flavor; you can substitute with vanilla extract if preferred.
- If you don’t have parchment paper, grease the pan generously with butter or cooking spray and lightly dust with flour.
- The cake keeps well for 2-3 days stored in an airtight container at room temperature.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 290
- Sugar: 24g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
