Thanks! Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line with parchment). Let ingredients come close to room temperature for even mixing.

In a medium bowl whisk together the flour, baking powder and salt until evenly combined. Set aside.

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3–4 minutes with a hand mixer (5–6 minutes with a stand mixer) on medium speed.

Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until incorporated.

With the mixer on low, alternately add the dry flour mixture and the milk in three additions, beginning and ending with the flour mixture. Mix just until combined and no streaks of flour remain; do not overmix.

Scrape the batter into the prepared pan, smooth the top with a spatula, and tap the pan gently on the counter to remove any large air bubbles.

Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking if your oven has hot spots.

Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a knife around the edge, then invert onto a wire rack to cool completely (about 45–60 minutes cooling time).

While the cake cools, make the glaze. In a small saucepan combine honey, unsalted butter and lemon juice. Warm gently over low heat just until the butter melts and the mixture is runny, stirring to combine (about 1–2 minutes).

Remove from heat and whisk in the warm water to thin slightly. Allow glaze to cool for a minute or two so it is warm but not hot.

When the cake is still slightly warm (about 15 minutes after removing from oven) brush the honey glaze evenly over the top of the cake with a pastry brush. If cake is fully cooled, warm the glaze slightly and brush generously; the heat helps it soak in and shine.

Sprinkle the toasted sliced almonds over the glazed cake, concentrating at the center or around the edge as you like.

Tuck fresh mint leaves around the top for a bright, grateful finish. Slice and serve.