Part 4/8:
Incorporating Dry Ingredients and Additional Liquids
Once the eggs are mixed, gradually introduce the sifted flour to the batter and combine until no dry flour is visible. Afterward, add the remaining liquids: sour cream, honey, vanilla extract, and lemon juice. Mix thoroughly to ensure a smooth and even batter before transferring it to the prepared pan.
Baking the Cake
By chilling the greased pan, you create a non-slip surface that aids in achieving beautifully caramelized edges. For an added touch, one can melt a bit of butter and create a line in the center of the batter with a dough scraper—this technique helps the cake rise and split attractively in the oven.