Ingredients
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup honey
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup plain Greek yogurt
Feel free to make substitutions as needed. For instance, you can use whole wheat flour for a nuttier flavor or swap in almond extract for a different twist. The beauty of cooking is making it your own, just like my abuela taught me.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. This step always takes me back to my childhood when my siblings and I would eagerly wait by the oven door.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and honey using an electric mixer until light and fluffy, about 3 minutes. Add the vanilla extract and mix well.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This is where the magic happens, as the mixture starts to come together.
- Gradually add the dry ingredients to the wet mixture, alternating with the Greek yogurt. Begin and end with the flour mixture. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International