Honey Pound Cake
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
This honey pound cake is one of my favorite recipes to pull together on busy weekends. The beauty of it is that you need just basic pantry staples and about an hour total to have a gorgeous, moist cake ready to slice. I love using honey not only for its natural sweetness but also for its wonderful antibacterial properties and soothing qualities. The whole process is incredibly straightforward, even for beginner bakers, and your kitchen will smell absolutely divine while it bakes. Once you make this once, it becomes a go to treat for unexpected guests or your own simple pleasures.
Ella x
Ingredients
- 250all-purpose flour
- 150 gunsalted butter
- 200 ggranulated sugar
- 100 ghoney
- 4large eggs
- 5 gbaking powder
- 2 gsalt
- 120 mlunsalted milk
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease a 20cm (8in) square baking tin and line it with parchment paper.
Tip: Make sure to grease the tin thoroughly to prevent the cake from sticking.
- 2
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
Tip: Use a whisk to ensure the dry ingredients are well combined.
- 3
In a large bowl, cream together the butter and sugar until light and fluffy. Add the honey and mix until well combined.
Tip: This step is crucial for creating a smooth and even texture.
- 4
Add the eggs one at a time, mixing well after each addition.
Tip: Make sure to scrape down the sides of the bowl to prevent any lumps from forming.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Tip: Don't overmix the batter, or the cake may become tough.
- 6
Pour in the milk and mix until the batter is smooth.
Tip: Make sure to scrape down the sides of the bowl again.
- 7
Pour the batter into the prepared baking tin and smooth the top.
Tip: Use a spatula to ensure the batter is evenly distributed.
- 8
Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Tip: Don't open the oven door during the baking time, as this can cause the cake to sink.
- 9
Remove the cake from the oven and let it cool in the tin for 5 minutes.
Tip: This will help the cake to set and make it easier to remove from the tin.
- 10
Transfer the cake to a wire rack to cool completely.
Tip: This will help the cake to set and make it easier to slice.
- 11
Once the cake is cool, you can slice it and serve. Enjoy!
Tip: You can dust the cake with powdered sugar or glaze it with a simple honey glaze for extra flavor and texture.
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