This cake, guys!

It’s a sour almond loaf with a tangy bite, thanks to the buttermilk and sour cream in the batter. The crumb is tight but soft, almost delicate, thanks to using cake flour mixed with just a small amount of all-purpose flour. I also swapped most of the vanilla for almond extract to let those bright, sour notes shine all the way through. And then—then you hit that sweet lemony glaze, made with lemon juice and steeped hibiscus tea. It’s totally addictive. Not kidding. I ate two slices back to back without blinking. So yes, eat at your own risk.

What I love most about this cake is how naturally it fits into everyday life. You can eat it whenever the moment calls—first thing in the morning with coffee, mid-afternoon for no reason at all, or late at night…