Updated: Jul 22
This Honey Cake is perfect for celebrating the summer solstice! Moist with a gentle sweetness!
Use a 9-inch cast iron skillet for a real rustic feel! Fresh fruit and honey make great toppings!
1/2 Cup butter, softened
1 Cup honey, I prefer local
2 large eggs, room temperature
1/2 Cup plain yogurt
1 Tsp. vanilla extract
2 Cups all-purpose flour 2 Tsp. Baking powder
1/2 Tsp. Salt.
Preheat oven to 350, grease a 9-inch cast iron skillet.
In a large bowl, beat butter and honey until blended. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. In another bowl, whisk flour, baking powder, and salt; add to the butter mixture. Transfer batter to prepared skillet. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool and store in the fridge.
Variations: I didn’t have plain yogurt but I had probiotic vanilla, I used it and it was perfect! You don’t have to use a cast iron skillet this recipe can also be made using greased muffin pans or muffin cups! Watch your bake time though as it will vary with these! This cake is so delicious on its own but adding some fresh blueberries, blackberries or strawberries will really add a nice touch! I’ve also seen some use pistachios! If you really love icing and would like to ice it, cream cheese icing will work great!