Milk and Honey Cake

1. 1Preheat the oven to 350°F. Grease two 8 by 2-inch round pans with butter, line the bottom and sides of the pans with parchment paper, and grease the paper.
2. 2Place a large sifter or a sieve in a large bowl. Add the flour, baking powder, baking soda, and salt and sift.
3. 3In a small bowl, whisk the eggs together. Set aside.
4. 4In another small bowl, whisk together the buttermilk, honey, and vanilla. Set aside.
5. 5Using an electric mixer with beaters or a paddle attachment, beat the butter for 30 to 45 seconds on medium speed, then gradually add the sugar. When all the sugar has been added, stop and scrape down the sides of the bowl with a spatula. Continue beating on medium speed for another 4 minutes or until light in color and fluffy.
6. 6With the mixer still on medium speed, add the eggs 1 tablespoon at a time, over 3 minutes. If the batter curdles, add 1 to 2 tablespoons of the flour to bind it back together.
7. 7With the mixer on low speed, add the dry and wet ingredients alternately two times, starting and ending with the dry. Mix until just combined and smooth.
8. 8Don’t overbeat. Scrape down the sides and bottom of the bowl with a spatula to make sure it’s well combined.
9. 9Pour the batter into the prepared pans and smooth the top. Bake in the center of the oven on the same rack for 35 to 38 minutes or until a wooden skewer inserted in the center comes out clean, and the cake bounces back when lightly pressed.
   #Remove the cakes from the oven and let them stand for 10 minutes. Run a butter knife around the cakes to gently release. Peel off the parchment paper from the sides. Invert the cakes, peel off the bottom piece of parchment, and cool on a wire rack.

To make the honey whipped cream:

1. 1Pour the cream into a cold large metal bowl. If adding any flavoring (yogurt and confectioners’ sugar), add it now.
2. 2Using a balloon whisk, begin to whisk the cream until it has doubled in volume, has smooth soft peaks, and is light and fluffy. Add some finely grated zest for a delicious tang.

Reprinted with permission from “Simple Cake” by Odette Williams, copyright © 2019. Photographs by Nicole Franzen. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photograph courtesy of Nicole Franzen.