Greek Honey cake INGREDIENTS 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1 teaspoon orange zest 3/4 cup butter 3/4 cup white sugar 3 eggs 1/4 cup milk 1 cup chopped walnuts 1 cup white sugar 1 cup honey 3/4 cup water 1 teaspoon lemon juice DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside. In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the walnuts. Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then cut into diamond shapes. Pour honey syrup over the cake. For the Honey Syrup: In a saucepan, combine honey, 1 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.

Moist Yellow Cake 1 1/3 cups sugar 1 1/2 cups cake four 1 1/2 tsp baking powder 1/2 tsp salt 1/2 cup buttermilk 1 tsp vanilla 1 stick (1/4 lb) butter room temperature 2 large eggs, room temp. 3 egg yolks, room temp. 1/3 cup vegetable oil (you can also use almond or hazelnut oil) Chill the bowl and beaters and sugar in the freezere for half an hour. Preheat oven to 350°. Grease a 9" round cake pan and place sheet of parchment paper. Grease it too and flour lightly. SIft dry ingredients together. Measure out the buttermilk and vanilla. HAve it ready. Beat the butter alone in a mixer for about 3 minutes. Add the cold sugar and beat for 3-4 minutes. Add the eggs and yolks, one at a time, beating and scraping between each one. FInish with a 1-2 minutes mixing. By hand, stir in the oil and fold in half the flour mix. Add half the buttermilk and fold. THen add the rest of the flour. Finally add the rest of the buttermilk. Pour into the prepared pan. Make sure the edges are a bit higher than the center. Bake until a toothpick comes out clean, about 35 minutes. Cool in the pan 20 minutes. Tap the pan on the counter and run a spatula around the edges. Invert on a cooling rack and pull off the parchment paper. RIght side up and cool completely. You can slice the cake into up to 3 layers or you can easily double the recipe for 2 big layers.

2 cups cake flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup butter, softened 1 cup sugar 3 large eggs, room temperature 2 teaspoons vanilla 3/4 cup milk Preheat oven to 350°F. Grease and flour 2 9-inch cake pans.In bowl, combine flour, baking powder, and salt with a wire whisk. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix until completely combines. Slowly add flour alternately with milk. At end of addition batter should be smooth. Divide between 2 pans. Bake for 20 to 25 minutes. Cool 5 minutes in pan, then invert onto a rack and cool completely before frosting. For a 9 x 13 pan - Baked at 350 degrees F. for 30 to 38 minutes.