Simple Honey Cake – The Softest and Most Delicious

Instructions

– Preheat the oven to 325°F (165°C) and grease a large loaf pan (or 2 medium ones). I recommend lining the bottom and/or sides with parchment paper as well. – Brew the tea: pour 1/2 cup boiling water over any tea you like. Let it cool until needed. – In a stand mixer fitted with the whisk attachment, beat the eggs and sugar on high speed for 7 minutes, or until the mixture thickens and has lots of bubbles. – Add the oil, honey, vanilla, and tea, and continue mixing for 2 more minutes (no more). – Add the flour, baking powder, and baking soda (if you add more than listed, the cake may overflow and then collapse). Mix for 1 more minute, just until the flour is incorporated—no more. If needed, finish mixing with a spatula to make sure no flour remains at the bottom. – Immediately transfer to the prepared pan, filling it only up to 2/3 full (it rises a lot—consider yourself warned 🙂). Bake in the preheated oven for 50–60 minutes, until deeply golden and a toothpick inserted into the center comes out with moist crumbs. - Note: Make sure to bake it long enough. Don’t test too early (30 minutes is too little), or the cake will collapse. If the toothpick is too wet, return to the oven for another 10 minutes. An underbaked cake won’t be stable and will sink. – Let the cake cool slightly, then brush the top with the remaining 4 tablespoons of honey. – Seal the cake in a bag, plastic wrap, or an airtight container and store at room temperature.

Deep honey flavor