Honey Cake with Honey Butter Glaze and Whipped Cream Frosting

Preheat the oven to 325°F (165°C). Line the bottom of an 8-inch (20 cm) round cake pan with parchment paper, then grease and lightly flour the inside of the pan.

Whisk together the dry ingredients in a medium bowl: 1 cup (128 g) sifted all-purpose flour, 1 1/4 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp fine sea salt. Set aside.

In a large bowl, using an electric mixer on medium speed, beat 1/2 cup (113 g) room-temperature unsalted butter and 1/2 cup (100 g) granulated sugar until pale and fluffy, about 2–3 minutes.

Add 2 tbsp (42 g) honey to the butter-sugar mixture and beat until well blended.

Add the egg, the egg yolk, and the vanilla in three separate additions (add one, beat until incorporated, then add the next) and mix until just combined.

In a small bowl, whisk together 1/4 cup (59 ml) whole milk and 1/4 cup (57 g) sour cream until smooth.

With the mixer on low speed, add the flour mixture to the batter in two additions. After each flour addition, add half of the milk–sour cream mixture. Beat only until the batter is smooth and combined — do not overmix.

Transfer the batter to the prepared 8-inch pan and smooth the top with a spatula.

Bake in the preheated oven until the cake is golden and a toothpick inserted in the center comes out clean, about 25–28 minutes. Start checking at 25 minutes.

Let the cake cool in the pan on a wire rack for 10 minutes, then remove it from the pan and transfer it to the rack to cool slightly.

While the cake is warming, make the Honey Butter Glaze: in a small saucepan over medium-low heat, melt 2 tbsp unsalted butter. Whisk in 1 tbsp (21 g) honey, 1 tbsp (15 ml) orange juice, 1/4 cup (30 g) sifted powdered sugar, and a pinch of fine sea salt until smooth and well blended. Taste and add a bit more salt if desired. Remove from heat.

Brush the warm cake with the honey butter glaze so it soaks into the warm cake. Allow the glazed cake to cool completely on the rack.

Top the cooled, glazed cake with whipped cream frosting (recipe referenced in the original post's comments) or a simple sweetened whipped cream: whip 1 cup heavy cream with 2–3 tbsp powdered sugar and 1 tsp vanilla until soft peaks form. Spread or pipe the whipped cream over the cake and serve.