Half Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Lightly grease an 8-inch round or square pan with 1 teaspoon unsalted butter and, if desired, sprinkle 1 teaspoon granulated sugar over the butter and tap out any excess to create a lightly sugared surface.

Combine dry ingredients

In a medium bowl whisk together 1.5 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon fine sea salt until thoroughly combined and aerated.

Combine wet ingredients

In a separate bowl whisk together 1/2 cup melted (and cooled) unsalted butter, 3/4 cup whole milk, 1 large egg, and 1 teaspoon pure vanilla extract until smooth and uniform.

Mix batter

Pour the wet mixture into the dry ingredients and gently stir with a rubber spatula or wooden spoon until just combined and no large streaks of flour remain. Do not overmix — a few small lumps are fine. Scrape the batter into the prepared 8-inch pan and spread it evenly with the spatula.

Bake

Bake in the preheated oven for 22–28 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Rotate the pan halfway through baking if your oven has hot spots.

Cool

Remove the cake from the oven and allow it to cool in the pan on a wire rack for 10 minutes. Run a thin knife around the edge if needed, then invert onto the rack or leave in the pan to cool completely depending on desired presentation. For a glazed top, cool until warm but not hot (about 20–30 minutes).

Make glaze

While the cake is cooling (or shortly after), sift 1 cup powdered sugar into a small bowl to remove lumps. Add 3 tablespoons half-and-half and 1/2 tablespoon fresh lemon juice (optional) plus 1/8 teaspoon fine sea salt. Whisk until smooth and pourable but not runny — it should coat the back of a spoon. If too thick, add up to 1 teaspoon more half-and-half; if too thin, add a tablespoon more powdered sugar.

Glaze the cake

When the cake is warm (not hot), drizzle the glaze over the top, allowing it to run slightly over the edges. Use an offset spatula or the back of a spoon to spread gently if needed. The glaze will set as it cools.

After glazing, sprinkle 1/4 cup toasted sliced almonds or scatter fresh berries on top. Let the glazed cake rest at room temperature for 20–30 minutes so the glaze firms up before slicing. For cleaner slices, chill 10–15 minutes and use a sharp knife wiped between cuts.

Serve the cake at room temperature. Leftovers keep well covered in the refrigerator for up to 4 days; bring to room temperature before serving for best texture.