Honey Vanilla Pound Cake

honey vanilla pound cake 1728 x 1152 300x200 Honey Vanilla Pound Cake

Honey Vanilla Pound Cake


Sharpen your knife and enjoy a slice of this delicious pound cake with a lovely hint of honey and undeniable vanilla.


1 cup (2 sticks) unsalted butter, at cool room temperature (which means sitting the butter at room temperature for about an hour; improves texture of cake)

1 1/4 cups sugar

4 extra large eggs, at room temperature

2 T honey

2 tsp. pure vanilla extract

1 tsp. grated lemon zest

2 cups sifted cake flour

1 tsp. kosher salt

1/2 tsp. baking powder

Preheat oven to 350 degrees. Grease the bottom of an 8 1/4″ x 4 1/2″ x 2 1/2″ loaf pan. Line the bottom with parchment paper, then grease and flour the pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 4 minutes, until light. Meanwhile, put the eggs, honey, vanilla and lemon zest in a glass measuring cup but do not combine. With the mixer on medium-low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporataed before adding the next egg.

Sift together the flour, salt and baking powder. With the mixer on low speed, add it slowly to the batter until just combined. Finish mixing the batter with a rubber spatula and pour into the prepared pan. Smooth the top.

Bake for 50-60 minutes until a toothpick inserted in the centre comes out clean. Cool for 15 minutes, turn out onto a baking rack and cool completely.

Enjoy with your favourite cup of tea!