# What's Needed:
→ Cake
01 - 2 cups all-purpose flour
02 - 1.5 teaspoons baking powder
03 - 0.5 teaspoon baking soda
04 - 0.5 teaspoon fine sea salt
05 - 0.5 cup unsalted butter, room temperature
06 - 0.5 cup dandelion honey
07 - 0.5 cup granulated sugar
08 - 3 large eggs, room temperature
09 - 1 teaspoon pure vanilla extract
10 - 0.5 cup whole milk, room temperature
11 - 2 tablespoons lemon zest
12 - 2 tablespoons freshly squeezed lemon juice
→ Lemon Glaze
13 - 1 cup powdered sugar, sifted
14 - 2 to 3 tablespoons freshly squeezed lemon juice
15 - 1 tablespoon dandelion honey
# How To Make It:
01 - Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan or line it with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 - In a large mixing bowl, cream the butter, dandelion honey, and sugar together until light and fluffy, approximately 3 minutes.
04 - Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
05 - Add the flour mixture in three parts, alternating with the milk, beginning and ending with the flour. Mix until just combined, avoiding overmixing.
06 - Pour the batter into the prepared cake pan and smooth the top.
07 - Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
08 - Remove from the oven and allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
09 - In a small bowl, whisk together the powdered sugar, lemon juice added gradually to reach desired consistency, and dandelion honey until smooth.
10 - Drizzle the glaze over the cooled cake. Allow to set for 10 to 15 minutes before slicing and serving.
