Pin to Board 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 soft glow golden honey pound cake has become a favorite for our family gatherings, bringing warmth and sweetness to every bite.
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 to Board The cake keeps well wrapped for up to 4 days at room temperature making it perfect for making ahead for family tea times.
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 to Board 
This honey pound cake is a truly comforting treat ideal for sharing in any season.
Common Questions
- → What type of honey is best to use?
Mild honeys such as clover or acacia provide a delicate sweetness that complements the cake's buttery flavor without overpowering it.
- → Can I add any flavor variations?
Adding a teaspoon of lemon zest brightens the profile, balancing the honey's sweetness and enhancing the aroma.
- → How do I ensure the cake has a tender crumb?
Take care not to overmix after combining wet and dry ingredients. Gently fold in flour alternated with milk, preserving air for softness.
- → Is the optional glaze necessary?
The honey butter glaze adds a glossy finish and extra moisture but the cake remains delightful without it.
- → How should the loaf be stored?
Wrap tightly and keep at room temperature for up to four days to maintain freshness and texture.
- → Can this be made ahead of time?
Yes, it can be prepared in advance and stored properly, making it convenient for gatherings or teatime treats.