Honey Vanilla Pound Cake Recipes

Steps:

• Preheat oven to 325ºF (160ºC).
• Butter an 8 x 4-inch (1.5-L) metal loaf pan.
• 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.
• Beat in eggs until blended. Beat in honey and vanilla.
• Using a wooden spoon, stir in flour mixture in 2 additions, just until blended.
• Spread into prepared pan, smoothing top.
• 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.
• Remove pan and let cake cool completely on rack.
• Cut cake into slices with a serrated knife. Serve topped with Honeyed Mixed Berries.

Steps:

• 1. Preheat oven to 325.
• 2. Grease and flour 8 1/2 X 4 1/2 X 2 1/2 loaf pan.
• 3. Line the bottom with parchment paper.
• 4. Cream the butter and sugar on medium speed for 3 to 4 minutes, until light.
• 5. Meanwhile, put the eggs, honey, vanilla and lemon zest in a glass measuring cup.
• 6. With the mixer on medium-low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg.
• 7. Sift together the flour, salt and baking powder.
• 8. Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top.
• 9. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
• 10. Cool for 15 minutes, turn out on a baking rack, and cool completely.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Combine sugar, butter, and shortening in the bowl of a stand mixer fitted with the paddle attachment. Beat until light yellow in color. Add eggs one at a time, mixing in each completely before adding the next. Mix in 1/3 of the flour, then 1/2 of the milk and water. Repeat with remaining flour, milk, and water, mixing completely between each addition. Add vanilla extract. Mix for 1 minute more.
• Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours. Cool in the pan for 10 minutes. Invert onto a wire rack.

Steps:

• Preheat the oven to 325°F Grease and flour a bundt pan.
• Cream the butter and sugar on med. speed for 3-4 minutes until light. Meanwhile, put the eggs, honey, vanilla and lemon zest in a measuring cup without mixing. With the mixer on med, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg.
• In another bowl, mix together the flour, salt, and baking powder. With the mixer on low speed, add it very slowly to the butter and egg mixture until just combined. Finish mixing the batter with a rubber spatuala and pour it into the prepared pan. Smooth the top. Bake for 50-60 minutes until a toothpick inserted in the center comes out clean. Cool for 15 minutes, turn out onto baking rack, and cool completely.

Steps:

• Pre-heat oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (mine was 19cm x 9cm x 6cm). Put all of the ingredients except those for the icing into a large bowl and beat together, either using an electric hand whisk or a wooden spoon until smooth and combined. Pour the mix into the loaf tin and spread evenly with the back of spoon. Bake for 40 - 45 mins.
• Once out of the oven, leave to cool and make the icing. Combine the icing sugar and vanilla paste with three tbsp of water - you may need more but add it gradually to get a thick icing. Spread it over the top of the cake; it's fine if it drips down the edges. Allow to set and then slice.