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 cake has become a beloved treat in my family, always bringing warmth and smiles during afternoon tea.
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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
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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 Sharing this pound cake has created many cherished family moments over tea and conversation.
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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 to Pinterest 
This honey pound cake is perfect for any occasion and sure to become a favorite.
Recipe Frequently Asked Questions
- → What type of honey works best in this cake?
Mild honeys such as clover or acacia are recommended to complement the buttery texture without overpowering the delicate flavors.
- → Can I substitute milk in the batter?
Whole milk provides moisture and richness, but you can use other milk varieties to suit dietary needs while maintaining texture.
- → How do I know when the cake is fully baked?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs attached when baked through.
- → What’s the purpose of the honey glaze?
The honey glaze adds a glossy sheen and an extra layer of sweetness, enhancing both appearance and flavor.
- → How should I store leftovers to keep the cake fresh?
Keep the cake wrapped at room temperature, where it will stay moist and flavorful for up to four days.
