Honey Pound Cake
This cake is moist, tender and has the lovely undertones of honey.
Ingredients
- 3 cups cake flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 6 eggs
- 1 cup sour cream
- 1 tbsp vanilla extract
- 3 1/2 tsbp honey, if you are using raw honey, heat up the honey and melt it before adding to the batter
Instructions
- Preheat oven to 325ºF. Spray a 10 to 12 cup Bundt baking pan with nonstick baking spray containing flour.
- Sift together the flour, baking soda and salt. Set aside.
- In large mixing bowl, cream the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Add half the flour mixture and mix on low speed. Then add in the sour cream, honey and vanilla extract and mix again. Finally, add in the rest of the flour and mix until everything is just blended.
- Pour the batter into the prepared pan and spread evenly. Bake for 65-75 minutes or until a toothpick inserted in the center of the cake comes out clean. Dust with confectioner's sugar before serving.
Notes
Recipe adapted from Sweet Kat's Kitchen
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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