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Honey Vanilla Pound Cake

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“This is a simple little pound cake with lots of flavour from the butter,honey and vanilla. Use a darker honey to get the most flavour, do not use buckwheat, it is too bitter; I use my favourite - wildflower honey. This cake is nice served with Honeyed Mixed Berries. Honeyed Mixed Berries Enjoy! Source: LCBO Food & Drink magazine”
READY IN:
1hr
SERVES:
6-8
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325ºF (160ºC).
  2. Butter an 8 x 4-inch (1.5-L) metal loaf pan.
  3. Combine flour and baking powder in a bowl. In a large bowl, using an electric mixer, beat butter with sugar until very pale and fluffy.
  4. Beat in eggs until blended. Beat in honey and vanilla.
  5. Using a wooden spoon, stir in flour mixture in 2 additions, just until blended.
  6. Spread into prepared pan, smoothing top.
  7. Bake for about 45 minutes or until a tester inserted in the centre comes out clean. Let cool in pan on a wire rack for 20 minutes.
  8. Remove pan and let cake cool completely on rack.
  9. Cut cake into slices with a serrated knife. Serve topped with Honeyed Mixed Berries.

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