Prepare the Cake

Preheat the oven to 350°F / 177°C. Lightly grease a springform cake tin with non-stick spray

• In a mixing bowl, beat the sugar and butter together using a stand or handheld mixer on high speed for about 3 minutes, until smooth and creamy.
• Scrape down the sides of the bowl. Sift together the flour and baking powder, then add them to the batter with the mixer on low speed.
• Slowly pour in the milk and melted butter. Mix just until combined. For best results, scrape down the bowl again and whisk by hand to ensure a lump-free batter.
• Pour the batter into the prepared cake tin and bake for 20–30 minutes, or until a toothpick inserted comes out clean.

Make the Syrup

• While the cake bakes, heat the orange juice in a saucepan over medium heat until it begins to boil.
• In a small bowl, mix the cornflour with a splash of water to form a smooth paste.
• Stir the cornflour mixture into the boiling orange juice, along with the butter and optional honey. Stir continuously until the syrup thickens slightly. Remove from heat and allow to cool slightly.

Assemble

• Once the cake is done, remove it from the oven and let it rest for 5 minutes before transferring to a serving plate.
• While still warm, gently pour the syrup over the cake using the back of a spoon to distribute it evenly.
• Garnish with lemon or orange zest, and serve with cream or ice cream if desired.