1. Preheat your oven to 350 F (175 C). Grease and flour a 9-inch round cake pan or an 8×8 inch square pan, or line it with parchment paper.

2. In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk thoroughly to ensure leavening agents are evenly distributed.

3. In another medium-sized bowl, whisk together the plain whole milk yogurt, melted butter, eggs, and vanilla extract. If using, incorporate the honey or maple syrup here as well. Mix until well combined and smooth.

4. Pour the wet ingredient mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, mix until just combined. Be careful not to overmix; a few lumps are fine.

5. Pour the cake batter evenly into your prepared baking pan. Place the pan in the preheated oven and bake for 25-30 minutes.

6. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached. The top should be golden brown and spring back lightly when gently pressed.

7. Remove the cake from the oven and let it cool in the pan for about 10-15 minutes on a wire rack. After this initial cooling, invert the cake onto the wire rack to cool completely before slicing and serving.