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 has become my go-to for family gatherings, always receiving compliments for its moist crumb and subtle 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 My family enjoys this pound cake with afternoon tea, making every moment feel cozy and special.
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 as 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)
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This honey pound cake is a delightful balance of sweetness and texture sure to impress any dessert lover.
Recipe Q&A
- → What type of honey works best in this cake?
Mild honeys like clover or acacia are ideal as they add a delicate sweetness without overpowering the flavor.
- → Can I substitute whole milk with another dairy option?
Whole milk provides richness, but you can use buttermilk or a plant-based milk for slight flavor variations and moisture.
- → How do I avoid overmixing the batter?
Mix dry and wet ingredients gently until just combined to maintain a tender crumb and avoid toughness.
- → What is the purpose of the honey-butter glaze?
The glaze adds a shiny finish and enhances sweetness while adding a subtle buttery aroma to the cake surface.
- → How should this cake be stored to maintain freshness?
Wrap the cooled cake and keep it at room temperature for up to 4 days to preserve moisture and flavor.