Ingredients:

  • 1/2 cup honey
  • 1 cup granulated sugar
  • 1 cup water
  • 1 tbsp fresh lemon juice
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • 1/4 cup shelled pistachios, crushed
  • 1 tbsp orange zest

Instructions:

  1. Combine the honey, sugar, and water in a saucepan over medium heat; simmer for 5 minutes, stirring occasionally.
  2. Stir in the lemon juice, bring to a quick boil for 2 minutes, then remove from heat and let the syrup cool completely to room temperature.
  3. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan or line with parchment paper.
  4. Cream together the softened butter and sugar with a whisk until pale and fluffy.
  5. Beat in the eggs one at a time, then stir in the vanilla extract until smooth.
  6. In a separate bowl, whisk together the flour, baking powder, and salt.
  7. Gradually alternate adding the dry ingredients and the milk into the butter mixture, stirring only until no streaks of flour remain.
  8. Pour the batter into the pan, smooth the top, and bake for 30–35 minutes.
  9. Pour the cooled syrup over the hot cake immediately after removing it from the oven, allowing it to soak for 40 minutes.
  10. Garnish with crushed pistachios and orange zest before serving.