I’ve always adored pound cake. Yes, homemade is best. But I’ve been known to buy a frozen Sara Lee pound cake and not share and maybe eat it all in one sitting. Kidding…Unless you do that too. Then we’re meant to be friends!
This pound cake has a little extra sweetness and the crust gets slightly caramelized. Are you drooling yet? Have fun not sharing this cake.
- 1 cup butter, softened
- 1 1/3 cups sugar
- 1/4 cup honey
- 5 large eggs
- 2 tsp vanilla extract
- 1 3/4 cup flour, sifted
- 1 tsp baking powder
- 1/2 tsp salt
- Preheat oven to 325 degrees F. Coat a 9″x 5″ loaf pan with non-stick cooking spray..
- Beat the butter, sugar, and honey together using a mixer set on high until very light and fluffy, about 3 minutes. Beat in eggs, one at a time. Add the vanilla extract. Add the flour, baking powder, and salt and beat until smooth.
- Spoon into the prepared pan and bake until a toothpick inserted in the center comes out clean, 1 hour to 1 hour 20 minutes. Cool for 15 minutes before unmolding.