Pin it 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 family favorite at our tea times and is always requested for special occasions.
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.
Pin it Our family loves gathering around for afternoon tea with this cake fresh from the oven.
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
Pin it This honey pound cake always delivers a perfect balance of sweetness and moisture every time I bake it.
Recipe FAQ
- → What type of honey works best in this cake?
Mild honeys such as clover or acacia enhance the subtle sweetness without overpowering the delicate crumb.
- → Can I substitute milk in the batter?
Whole milk adds moisture and richness; alternatives like almond or oat milk can be used but may alter texture slightly.
- → How do I tell when the cake is fully baked?
Insert a toothpick in the center; it should come out clean or with a few moist crumbs but no wet batter.
- → What is the purpose of creaming butter and sugar together?
Creaming incorporates air for a lighter batter and helps create a tender crumb in the finished cake.
- → Is the honey glaze necessary?
The glaze adds a glossy finish and enhances honey aroma, but the cake remains moist and flavorful without it.