Pound cake is a rich and delicious (and easy to make) cake, but why not amp it up a little bit by making a honey buttermilk pound cake. Talk about rich and delicious!
Pound cake got it’s name from the basic recipe that calls for a pound each of butter, flour, eggs and sugar. Sounds simple right? It is. But why wouldn’t you want to change up that simple flavor a little bit, without having to make a glaze or fruit topping for the cake.
Traditional pound cake doesn’t include buttermilk, that’s a Southern twist and I subbed in honey for some of the sugar to make a honey buttermilk pound cake recipe that will have you swooning as you eat it. You get a little bit of tang from the buttermilk and sweetness from the honey.
I love pound cake and especially buttermilk pound cake. I like that it’s easy to make, but it’s also really popular to bring/take when you need to bring a dessert for something. I have never had any leftovers of a buttermilk pound cake. I think people gravitate towards it because it’s not messy like a frosted cake and it goes so well with a cup of coffee.
I made a couple of versions of this cake and had all of it disappear. My loyal taste testers (Craig’s office mates) gave me great feedback.
You might notice that the tops of these cakes look darker and a little more misshapen than is typical for a buttermilk pound cake. That’s because I overfilled the pans. To get the nice rounded tops that you would normally expect in a pound cake you should only fill the loaf pans half full. I like the crunchier edges, so I overfill my pans. 😉
- 3 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups sugar
- ¾ cup unsalted butter
- ½ cup honey
- 1 teaspoon vanilla extract
- 3 large eggs
- 1⅓ cup buttermilk
- Pre-heat oven to 350 degrees Fahrenheit.
- In a large bowl, combine flour, baking powder, baking soda, and salt. Whisk to thoroughly combine dry ingredients and set aside.
- Add sugar, butter, honey, and vanilla extract to another bowl and beat until light and fluffy.
- Add eggs, one at a time, and beat into the mixture before adding the next egg.
- Add flour in 2 or 3 additions and thoroughly beat it in before adding the next bit of flour.
- Pour in buttermilk and beat until completely mixed in.
- Oil or butter four 5½"x 3" or two 8" x 4" loaf pans.
- Pour batter into pans, filling each pan half full.
- Bake for 40 minutes or until toothpick inserted in the middle of the cakes comes out clean.
- Cool for 10 minutes then remove cakes to cooling racks to continue cooling.
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