Wednesday, 19 August 2015

Honey Vanilla Pound Cake

Moist and fluffy Honey vanilla pound cake.



  • 2 Cups Cake Flour
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1 Cup unsalted butter at room temperature
  • 1 and 1/4 Cups of granulated white sugar
  • 4 Large eggs at room temperature
  • 1/4 Cup Organic Honey
  • 1 Teaspoon lemon zest
  • 2 Teaspoons vanilla extract


1. Preheat the oven to 180C /350 F. Grease and line a loaf pan and set aside
2. In a mixing bowl sift together flour, baking powder and salt. Set aside
3. In a large mixing bowl, cream together butter and sugar using a hand mixer or electric mixer on medium speed for 4 to 5 minutes until it is creamy and pale
4. In a measuring cup add eggs, honey, vanilla extract and lemon zest. Do not combine.
5. Now add this egg mixture to the mixing bowl , one egg at a time beating until the egg is incorporated
6. Add the dry ingredients into the wet ingredients and beat until just combined
7. Pour the cake batter into the loaf pan and bake at 180C for 50 minutes or until a tooth pick inserted comes out clean
8. Cool the cake in the pan for 15 minutes and then turn out onto a cooling rack
9. Slice the cake and serve

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