Honey cake

Here are not very popular, but I grown up eating honey cakes and I love so. This recipe came from a dear friend, is a family recipe, obviously you have to use a honey like because the cake will have that flavor, the other important thing is that grows a lot in the oven, so do not fill the mold beyond half or they overflow.
Honey cake
12 muffins or 1 pound cake


Ingredients:

• 1 cup honey
• 125 grams of butter unsalted
• 2 eggs at room temperature
• 1/2 cup warm milk (20 seconds in the microwave on high)
• 1/2 teaspoon apple cider vinegar or white
• a pinch of salt or 1/4 teaspoon
• 2 1/2 cup sifted all purpose flour
• 1 tablespoon baking powder

Directions:

1. Preheat oven to 180C or 350F.
2. Pour the honey in a glass pyrex bowl add butter and heat in microwave on high for 30 seconds, stir well (for 1 minute), this should melt all the butter and mix with honey, if it is necessary,  heat 20 seconds more.
3. With a mixer, beat eggs on medium speed until frothy, about 2 minutes, add the honey and melted butter, milk, salt and vinegar, beat on low speed until incorporated everything. Sift the flour with baking powder and pour over the batter, beat at medium speed for 1 minute, at first the dough will look lumpy, must beat until it is homogenous and look like a batter. Pour into buttered pan covered with paper or silicone, may use a long cake pan or a round or make 12 cupcakes, just remember not to fill a lot of the molds.
4. Bake 45-50 minutes for large cakes or cupcakes for 25-28 minutes, test with a stick should come out dry. Cool in pan 5-10 minutes, then unmold and let cool completely.
5. You can save it in a bag for up to 3 days or freeze up to 3 months.