Ingredients:

  • 1 ½ cups (192g) all-purpose flour, plus more for dusting the pan
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened, plus more for greasing the pan
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • ½ cup (120ml) whole milk
  • ¼ cup (60ml) orange juice, freshly squeezed
  • 1 tablespoon orange zest, finely grated
  • ¼ cup (85g) orange blossom honey
  • ¼ cup (60ml) orange juice, freshly squeezed (for glaze)
  • 2 tablespoons (43g) orange blossom honey (for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Whisk together flour, baking powder, baking soda, and salt in a bowl.
  3. Cream together butter and sugar until light and fluffy using an electric mixer.
  4. Beat in eggs one at a time, then stir in the orange blossom honey.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and orange juice, beginning and ending with the dry ingredients. Mix until just combined.
  6. Gently fold in the orange zest.
  7. Pour batter into prepared pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  9. While cake is cooling, whisk together orange juice and honey for the glaze (optional).
  10. Once the cake is cool, drizzle the glaze evenly over the top. Let the glaze set slightly before serving (optional).