Honey Pound Cake

4.50 from 109 reviews

I spent months testing cake batter mixing methods and ingredients to achieve Pound Cake Perfection. This Honey Pound Cake is a variation of my favorite all-butter cake.

Prep Time30

Bake Time55

Total Time1 25

Servings:12 slices

Ingredients

3 large eggs (room temp)
4 egg yolks (room temp)
1 teaspoon vanilla extract
6 oz honey (½ cup)
8 oz cake flour (1 ¾ cups, see note)
¼ teaspoon table salt
1 teaspoon baking powder
4 oz granulated sugar (½ cup)
9 oz unsalted butter (room temp)

Instructions

Preheat the oven to 350 °F. Butter and flour a 9"x5" loaf pan or Bundt pan.
Combine 3 large eggs, 4 egg yolks, 1 teaspoon vanilla extract and 6 oz honey in a small bowl, whisk to combine and set aside.
Sift together 8 oz cake flour, ¼ teaspoon table salt and 1 teaspoon baking powder in a mixing bowl. Add 4 oz granulated sugar to the flour and mix at low speed for 30 seconds. Add 9 oz unsalted butter to the flour and mix until combined. Increase the speed to medium high and mix for a full 2-3 minutes. The batter will lighten in color and texture. If using a hand mixer add another minute to the mixing time.
Scrape the bowl and beater thoroughly. On low speed, add the eggs in 3 increments, scraping the bowl after each addition. Mix just until the eggs are incorporated.
Pour the batter into the prepared pan. Bake at 350°F until a toothpick inserted in the middle comes out clean (about 55 minutes).

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

Nutrition