Lemon Honey Cake (เลมอนฮันนีเค้ก)

1.Preheat the oven to 180°C (350°F). Prepare a 6-inch round cake pan: grease lightly with butter, line the bottom with parchment paper, and coat the sides with sliced almonds.

2.Bring all ingredients to room temperature for 1 hour before starting. This ensures smooth blending and consistent texture.

3.Sift together flour, baking powder, and salt in a bowl. Add lemon zest and set aside.

4.Cream the butter and honey using an electric whisk until well combined and smooth.

5.Alternate mixing the dry and wet ingredients: Add ¼ of the flour mixture into the creamed butter Add 1 egg, followed by another portion of flour Add the second egg, then another portion of flour Add milk, then finish with the remaining flour Mix gently with a spatula until fully incorporated

6.Pour the batter into the prepared pan. Sprinkle the top evenly with sliced almonds. Cover loosely with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, or until a skewer inserted comes out clean. Let the cake cool in the pan for 15 minutes.

7.Prepare the lemon honey syrup by mixing honey and lemon juice. Poke the surface of the warm cake with a skewer and gently spoon the syrup over. Let it absorb for 5 minutes.

8.Remove the cake from the pan and slice as desired. Serve at room temperature.