Dry Ingredients:

• 2 cups all-purpose flour (spooned and leveled)

• 1/2 cup almond meal (adds a subtle nuttiness; optional but recommended)

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

Wet Ingredients:

• 1/2 cup unsalted butter, softened (room temperature)

• 1/2 cup granulated sugar

• 1/2 cup wildflower honey (plus a little extra for glazing, if desired)

• 3 large eggs (at room temperature)

• 1 teaspoon vanilla extract

• Zest of 1 lemon (for brightness)

• 1/2 cup sour cream or full-fat Greek yogurt (for extra moisture)

• 1/2 cup whole milk (at room temperature)

Topping (Optional):

• 1/4 cup toasted almond slices

Preheat and Prepare:

• Preheat your oven to 350°F (175°C).

• Grease and lightly flour a 9-inch round cake pan (or line it with parchment paper for easy release).

Mix Dry Ingredients:

• In a medium bowl, whisk together the flour, almond meal (if using), baking powder, baking soda, and salt. Set aside.

Cream Butter, Sugar, and Honey:

• In a large bowl, using an electric mixer on medium speed, beat the softened butter, granulated sugar, and 1/2 cup wildflower honey until the mixture is light and fluffy (about 3–5 minutes).

Incorporate Eggs and Flavors:

• Add the eggs one at a time, beating well after each addition to ensure full incorporation.

• Mix in the vanilla extract and lemon zest.

Combine Sour Cream and Milk:

• In a small bowl, whisk together the sour cream (or Greek yogurt) and milk until smooth.

Assemble the Batter:

• Gradually add the dry ingredients to the creamed mixture in about three additions, alternating with the sour cream–milk mixture. Start and finish with the dry ingredients. Stir each addition just until incorporated; be careful not to overmix.

Bake:

• Pour the batter into the prepared cake pan, smoothing the top with a spatula.

• If using, sprinkle the toasted almond slices evenly over the top.

• Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Cool and Glaze (Optional):

• Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

• For an extra touch of honey flavor, gently warm a few tablespoons of wildflower honey and drizzle over the cooled cake.

Serve and Enjoy:

• Slice and serve the cake on its own, with a dusting of powdered sugar, or paired with a dollop of whipped cream or a scoop of vanilla ice cream.

Moisture & Texture:

• The sour cream (or Greek yogurt) helps keep the cake moist. If you prefer a lighter texture, you can substitute half of it with buttermilk.

Flavor Boost:

• A teaspoon of ground cardamom or a pinch of cinnamon can add an extra layer of warmth and spice.

Gluten-Free Option:

• Use a gluten-free all-purpose flour blend in place of regular flour, keeping in mind that you may need to adjust liquid amounts slightly.

Decoration:

• Garnish with edible flowers or a few whole almonds for a visually appealing finish that echoes the natural inspiration of wildflower honey.

Enjoy creating and sharing this unique cake that highlights the delicate, floral sweetness of wildflower honey!