Subtle Lemon Vanilla Honey Cake

Instructions

1. 1

   Heat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan or an 8-inch square pan with parchment.

2. 2

   In a bowl, whisk together the all-purpose flour, oat flour, baking powder, and salt.

3. 3

   In a larger bowl, beat the softened butter until creamy. Beat in the honey, then add the eggs one at a time. Stir in the vanilla, lemon zest, and lemon juice.

4. 4

   Add the dry ingredients in three additions, alternating with the milk. Stir just until no dry streaks remain—don't overmix, sweetheart, or the cake may turn heavy.

5. 5

   Spread the batter into the pan. Bake for 32–38 minutes, until the center is fully set and a toothpick comes out with a few moist crumbs, not wet batter. Do not taste the raw batter.

6. 6

   Cool in the pan for 10 minutes, then transfer to a rack and cool completely before slicing. If the center still looks wet, return the cake to the oven for 5-minute intervals until cooked through, shielding browned edges with foil if needed.