A tender, moist honey loaf cake bursting with sweet vanilla and optional cinnamon warmth—perfect for any time of day.

Scale

1½ cups all‑purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp cinnamon (optional)

¼ tsp salt

½ cup unsalted butter, softened

½ cup sugar

2 large eggs

½ cup honey

½ cup milk

1 tsp vanilla extract

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1. Preheat oven to 350°F (175°C) and prepare a loaf pan.

2. In a medium bowl whisk flour, baking powder, soda, cinnamon, and salt.

3. In a separate bowl cream butter and sugar until fluffy.

4. Add eggs one at a time, then honey, milk, and vanilla; mix smooth.

5. Fold dry ingredients into wet until just combined.

6. Pour batter into pan and bake 40–45 minutes until a toothpick comes out clean.

7. Cool in pan for 10 minutes, then transfer to a rack to finish cooling.

For extra dimension, fold in ½ cup chopped nuts or dried fruit.

Ensure room‑temperature ingredients for even texture.

Drizzle warm honey on top straight from the oven for extra moisture.