Honey Vanilla Pound Cake
Indulge in the irresistible sweetness of this Honey Vanilla Pound Cake, a timeless dessert that blends rich, buttery flavors with the natural warmth of honey and pure vanilla extract. Perfectly moist with a tender crumb, this easy-to-make cake comes together in just 20 minutes of prep time, making it an ideal choice for both casual weeknight treats and elegant gatherings. The use of honey not only infuses the cake with a distinct floral sweetness but also enhances its golden color and adds a touch of sophistication to every bite. With a delicate balance of wholesome ingredients like whole milk and all-purpose flour, this pound cake bakes to perfection in under an hour, filling your kitchen with a heavenly aroma. Serve it as-is, or elevate it with a dollop of whipped cream or a medley of fresh berries for a dessert that’s as versatile as it is delicious. Whether you're hosting a dinner party or cozying up with a cup of tea, this Honey Vanilla Pound Cake is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup honey
- 4 eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup whole milk
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan, or line it with parchment paper for easy removal.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 3-5 minutes using an electric mixer.
Add the honey to the creamed mixture and beat until well incorporated.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix each addition just until combined; do not overmix.
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
Slice and enjoy your Honey Vanilla Pound Cake on its own or paired with a dollop of whipped cream or fresh berries.
Nutrition Facts
Calories |
3207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.3 g | 156% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1007 mg | 336% | |
| Sodium | 1986 mg | 86% | |
| Total Carbohydrate | 491.7 g | 179% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 304.9 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 324 mg | 25% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 807 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
