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Honey Vanilla Pound Cake

Honey Vanilla Pound Cake

Prepare to embark on a culinary journey that will transform your kitchen into a heavenly bakery! This Honey Vanilla Pound Cake isn't just a dessert – it's a melt-in-your-mouth experience that combines the rich, golden sweetness of honey with the warm embrace of vanilla. Whether you're a seasoned baker or a kitchen novice, this recipe promises to deliver a show-stopping treat that will have your family and friends begging for seconds. Get ready to unlock the secret to the most decadent, moist, and irresistible pound cake you've ever tasted!

Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 10 servings

Ingredients

  1. 1 cup unsalted butter
  2. 2 cups sugar
  3. 4 large eggs
  4. 3 cups all-purpose flour
  5. 1 cup honey
  6. 1 tablespoon vanilla extract
  7. 1 teaspoon baking powder
  8. 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 10-inch bundt pan or tube pan, ensuring all surfaces are evenly coated to prevent sticking.
  2. In a large mixing bowl, allow the unsalted butter to soften at room temperature for about 30 minutes. Using an electric mixer, cream the butter until smooth and creamy, approximately 2-3 minutes.
  3. Gradually add sugar to the butter, beating on medium-high speed until the mixture becomes light and fluffy, about 4-5 minutes. This process incorporates air and helps create a tender cake texture.
  4. Add eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next, scraping down the bowl's sides as needed.
  5. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
  6. Combine honey and vanilla extract in a small bowl, stirring to blend thoroughly.
  7. Alternately add the flour mixture and honey mixture to the butter mixture, beginning and ending with flour. Mix on low speed just until ingredients are combined, being careful not to overmix.
  8. Transfer the batter to the prepared pan, smoothing the top with a spatula to ensure even distribution.
  9. Bake in the preheated oven for 60-65 minutes, or until a wooden toothpick inserted into the center comes out clean with just a few moist crumbs.
  10. Remove from oven and let the cake cool in the pan for 15 minutes. Then carefully invert onto a wire rack to cool completely.
  11. Once cooled, you can optionally dust with powdered sugar or drizzle with additional honey for extra sweetness.

Tips

  1. Room Temperature is Key: Ensure all ingredients, especially butter and eggs, are at room temperature before mixing. This helps create a smoother, more uniform batter.
  2. Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to a tough, dense cake.
  3. Pan Preparation Matters: Thoroughly grease and flour your pan to ensure the cake releases easily and maintains its beautiful shape.
  4. Check for Doneness: Use the toothpick test – it should come out with just a few moist crumbs. Avoid overbaking, which can dry out the cake.
  5. Cooling is Crucial: Let the cake cool in the pan for 15 minutes before removing to prevent breaking.
  6. Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
  7. Serving Suggestion: Elevate your cake by serving with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat!

Nutrition Facts

Calories: 520kcal

Carbohydrates: 78g

Protein: 6g

Fat: 24g

Saturated Fat: 14g

Cholesterol: 125mg

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