Honey Vanilla Pound Cake

Denny Keller



★★★★★ 1 vote



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  • 2 stick
    unsalted butter at cool room temperature
  • 1/4 c
  • 4
    extra-large eggs at room temperature
  • 2 Tbsp
    mild honey
  • 2 tsp
    vanilla extract
  • 1 tsp
    grated lemon zest
  • 1 c
    sifted cake flour
  • 1 tsp
    kosher salt
  • 1/2 tsp
    baking powder

How to Make Honey Vanilla Pound Cake


  1. Preheat oven to 325.
  2. Grease and flour 8 1/2 X 4 1/2 X 2 1/2 loaf pan.
  3. Line the bottom with parchment paper.
  4. Cream the butter and sugar on medium speed for 3 to 4 minutes, until light.
  5. Meanwhile, put the eggs, honey, vanilla and lemon zest in a glass measuring cup.
  6. 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 incorporated before adding the next egg.
  7. Sift together the flour, salt and baking powder.
  8. Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top.
  9. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
  10. Cool for 15 minutes, turn out on a baking rack, and cool completely.

Printable Recipe Card

About Honey Vanilla Pound Cake

Course/Dish: Cakes
Other Tag: Quick & Easy

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