Save A tender, buttery pound cake with a delicate golden crumb, sweetened with luscious honey for a comforting, aromatic treat. Perfect for afternoon tea or as a delightful dessert.
This cake quickly became a favorite in my family for its moist texture and subtle honey sweetness.
Ingredients
- Dry Ingredients: 2 cups (250 g) all-purpose flour 1 ½ tsp baking powder ½ tsp fine sea salt
- Wet Ingredients: 1 cup (225 g) unsalted butter, softened 1 cup (200 g) granulated sugar ½ cup (120 ml) mild liquid honey 4 large eggs, room temperature 2 tsp pure vanilla extract ½ cup (120 ml) whole milk, room temperature
- Optional Glaze: 2 tbsp honey 1 tbsp unsalted butter
Instructions
- Step 1:
- Preheat oven to 350°F (175°C) Grease and flour a 9x5-inch (23x13 cm) loaf pan or line with parchment paper
- Step 2:
- In a medium bowl, sift together flour, baking powder, and salt Set aside
- Step 3:
- In a large bowl, cream butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes
- Step 4:
- Add honey and mix until fully incorporated
- Step 5:
- Beat in eggs, one at a time, mixing well after each addition Stir in vanilla extract
- Step 6:
- Add dry ingredients in three parts, alternating with milk, beginning and ending with flour Mix gently until just combined do not overmix
- Step 7:
- Pour batter into prepared loaf pan and smooth the top
- Step 8:
- Bake for 50 55 minutes, or until a toothpick inserted in the center comes out clean
- Step 9:
- Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely
- Step 10:
- For an optional glaze, melt 2 tbsp honey with 1 tbsp butter and brush over the warm cake
Save Baking this cake together has created many treasured family memories and celebrations.
Required Tools
9x5-inch loaf pan Electric mixer Mixing bowls Sifter Cooling rack Pastry brush (for glaze)
Allergen Information
Contains Wheat (gluten), eggs, milk (dairy) Check all ingredient labels if you have allergies unsalted butter and vanilla extract may contain traces of allergens
Nutritional Information
Calories 310 Total Fat 15 g Carbohydrates 40 g Protein 4 g per serving
Save This honey pound cake is simple to make and sure to impress your guests every time.
Recipe FAQs
- → What type of honey is best for this cake?
Mild honeys like clover or acacia work best to maintain a delicate, natural sweetness without overpowering the cake's flavor.
- → Can I substitute whole milk with another liquid?
Whole milk helps keep the cake moist and tender, but you can use buttermilk or a milk alternative like almond milk for a different texture and flavor.
- → How should I check if the cake is fully baked?
Insert a toothpick in the center; it should come out clean or with a few moist crumbs attached when the cake is done.
- → What is the purpose of the optional honey glaze?
The glaze adds a shiny surface and enhances the honey aroma, while keeping the cake moist on the outside.
- → How can I store the cake to maintain freshness?
Wrap the cake tightly and store it at room temperature; it remains fresh for up to 4 days.
- → Can I add any flavor enhancements?
A teaspoon of lemon zest adds brightness and complements the honey's natural sweetness beautifully.