Citrus-Soaked Butter Cake (Dairy)

1. Preheat the oven to 350 F. Butter and flour an 8 x 8 x 2-inch or 9 x 9 x 2-inch cake pan.

2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. 

3. In another large bowl, use an electric hand mixer or a manual rotary beater to beat together the butter and sugar until light and creamy.

4. Add the egg and vanilla extract and continue beating until the egg is fully incorporated and the batter is lemon colored. Add the yogurt, orange juice, and milk, and beat until well mixed.

5. Slowly add the flour mixture to the wet mixture while continuing to beat on medium speed, for 1 to 2 minutes, or until the batter is smooth.

6. Pour the batter into the prepared pan, smoothing the top with a spatula if necessary.

7. Bake in the preheated oven for 30 to 35 minutes, or until the cake is golden and a tester inserted in the center comes out clean.

8. Transfer the cake pan to a rack to cool. 

While the cake is baking, make the syrup:

1. Place the sugar, honey, water, lemon juice, lime juice, and orange juice in a small, nonreactive saucepan.

2. Bring to a boil, stirring constantly, then reduce the heat to low.

3. Simmer, uncovered, stirring frequently until the sugar is dissolved and the syrup thickens slightly—about 5 to 8 minutes.

4. Remove from the heat and set aside. 

5. When the cake comes out of the oven, brush it evenly with some of the syrup (if you don't have a pastry brush, you can use a teaspoon to drizzle the syrup over the cake). You don't need to use all of the syrup unless you prefer a very moist, sweet cake—I use about 1/3 to 1/2 of the syrup, and reserve the rest, covered in the refrigerator, for another use. (Try it in tea or as a cocktail mixer.)

6. Allow the syrup-brushed cake to cool completely in the pan before serving. Garnish with freshly grated lemon or lime zest if desired.

7. Enjoy.