Save to Pinterest 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 pound cake recipe has been my family's favorite for years, always perfect for teatime or dessert.
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 to Pinterest The entire family loves gathering around the table to enjoy this honey pound cake together.
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
Save to Pinterest Enjoy this honey pound cake fresh or wrapped at room temperature for up to 4 days.
Recipe FAQs
- → What type of honey is best for this cake?
Mild honeys such as clover or acacia are preferred to maintain a delicate flavor without overpowering the cake’s buttery base.
- → Can I use a different flour for baking?
All-purpose flour ensures the right crumb and texture, but cake flour can be used for a lighter result; adjust accordingly.
- → How do I know when the cake is done baking?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is baked through.
- → Is the honey glaze necessary?
The glaze is optional but enhances the cake’s aroma and adds a glossy finish, complementing the honey’s sweetness.
- → What are good serving suggestions for this cake?
Pair with whipped cream, fresh berries, or a light dusting of powdered sugar for added elegance and flavor contrast.
- → How should the cake be stored?
Keep wrapped at room temperature for up to four days to maintain freshness and moisture.