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.
I have always enjoyed the warm aroma of honey pound cake baking in the kitchen; it brings a sense of calm and joy to any afternoon.
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
- Preheat oven:
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch (23x13 cm) loaf pan or line with parchment paper.
- Mix dry ingredients:
- In a medium bowl, sift together flour, baking powder, and salt. Set aside.
- Cream butter and sugar:
- In a large bowl, cream butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Add honey:
- Add honey and mix until fully incorporated.
- Beat in eggs and vanilla:
- Beat in eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
- Combine dry and wet ingredients:
- Add dry ingredients in three parts, alternating with milk, beginning and ending with flour. Mix gently until just combined do not overmix.
- Pour batter:
- Pour batter into prepared loaf pan and smooth the top.
- Bake:
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cake:
- Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Optional glaze:
- Melt 2 tbsp honey with 1 tbsp butter and brush over the warm cake.
Save My family loves gathering for tea, and this cake always makes those moments sweeter and more memorable.
Notes
Add a teaspoon of lemon zest for brightness and serve with whipped cream or fresh berries for an elegant dessert.
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.
Save This honey pound cake is a timeless treat that adds a gentle sweetness to your day; perfect for sharing and savoring.
Recipe FAQs
- → What type of honey works best?
Mild honeys like clover or acacia provide delicate sweetness without overpowering the cake’s flavor.
- → How can I glaze the cake?
Warm 2 tablespoons honey with 1 tablespoon butter, then brush over the warm cake for a shiny finish.
- → Can I add any flavor enhancements?
Adding a teaspoon of lemon zest brightens the flavor and complements honey’s sweetness.
- → How should I store the cake?
Wrap it tightly and keep at room temperature; it stays fresh for up to 4 days.
- → What tools are needed for preparation?
You will need a 9x5-inch loaf pan, electric mixer, mixing bowls, sifter, cooling rack, and pastry brush for the glaze.