A tender, buttery cake with golden crumb and natural honey sweetness, perfect for teatime or dessert.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon fine sea salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - ½ cup mild liquid honey
07 - 4 large eggs, room temperature
08 - 2 teaspoons pure vanilla extract
09 - ½ cup whole milk, room temperature
→ Optional Glaze
10 - 2 tablespoons honey
11 - 1 tablespoon unsalted butter
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - Sift together the flour, baking powder, and sea salt in a medium bowl. Set aside.
03 - Using an electric mixer on medium speed, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
04 - Add honey into the creamed butter and sugar mixture, mixing until fully incorporated.
05 - Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
06 - Add the dry ingredients in three parts, alternating with milk, beginning and ending with the flour mixture. Mix gently until just combined, avoiding overmixing.
07 - Pour the batter into the prepared loaf pan and smooth the surface evenly.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Melt honey and butter together and brush over the warm cake for a shiny, sweet finish.
