2 cups all-purpose flour*
1/2 cup sugar
1 tbsp baking powder
1/4 tsp salt
240mL (1 cup) milk
57g (1/4 cup) butter, melted
60mL (1/4 cup) honey
* AP Flour: in Japan, mix 1/2 cup “strong” flour (強力粉) + 1/2 cup “weak” flour (薄力粉).
Preheat oven to 200C (400F). Sift or whisk the four dry ingredients together in a bowl.
Beat the egg into the milk and add the honey and melted butter. Stir to combine liquids, and then add to the dry ingredients.
Mix just until combined. Pour the batter into a 21cm (8 inch) cake pan, or into 12 muffin tins.
Bake for 20-25 minutes (15 for muffins), until golden brown on top. Test with a toothpick; if it comes out clean, the cake is done. You can also brush the top with additional honey if desired, but I didn’t think it was necessary.