Buttermilk Cakes with Honey Caramel

INGREDIENTS

For the buttermilk cakes:

3/4 cup

+ 2 tablespoons flour

1/2 tsp

baking powder

1/4 tsp

baking soda

1/4 tbsp

table salt (yes, TABLESPOON)

2 tbsp

unsalted butter

6 tbsp

sugar

zest of 1/2 lemon

1/2 tsp

vanilla

egg yolks

1/2 cup

buttermilk, room temperature

For the honey caramel:

3 tbsp

heavy cream, divided

6 tbsp

honey

1/4 tsp

corn syrup

1/4 tbsp

butter

1/8 tsp

vanilla

1/4 tsp

salt

berries, whipped cream, Greek yogurt, or gelato, for serving