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 oven to 325F.
2
Grease and flour an 8 1/2 x 41/2 x 2 1/2 inch loaf pan.
3
Line the bottom with parchment paper.
4
In a mixing bowl using an electric mixer cream the butter and sugar on medium speed for 3 to 4 minutes, until light.
5
In a glass measuring cup combine the eggs , honey, vanilla and lemon zest.
6
Combine egg mixture to butter cream slowly making sure eggs mix completely and scraping sides of bowl as you mix eggs.
7
Sift together the flour, salt, and baking powder.
8
With the mixer on low speed, add flour mixture to butter and egg mixture very slowly just until combined.
9
Finish mixing batter with a rubber spatula and pour into prepared baking pan.
10
Smooth the top, bake for 50 to 60 minutes until toothpick inserted in center come out clean.
10364
kcal
Calories
1113
g
Fat
124
g
Carbs
32
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: 12 lb unsalted butter, at room temperature, 1 ¼ cups sugar, 4 extra large eggs, at room temperature, 2 tablespoons 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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