Honey Vanilla Pound Cake – a delicious recipe with unsalted butter, sugar, eggs, honey, vanilla, lemon zest. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325u00b0F Grease and flour a bundt pan.
2
Cream the butter and sugar on med. speed for 3-4 minutes until light. Meanwhile, put the eggs, honey, vanilla and lemon zest in a measuring cup without mixing. With the mixer on med, 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.
3
In another bowl, mix together the flour, salt, and baking powder. With the mixer on low speed, add it very slowly to the butter and egg mixture until just combined. Finish mixing the batter with a rubber spatuala and pour it into the prepared pan. Smooth the top. Bake for 50-60 minutes until a toothpick inserted in the center comes out clean. Cool for 15 minutes, turn out onto baking rack, and cool completely.
1559
kcal
Calories
85
g
Fat
175
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups unsalted butter, at cool room temperature, 2 cups sugar, 6 extra large eggs, at room temperature, 3 tablespoons mild honey, and more.
Yes, Honey Vanilla Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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