Honey Vanilla Cake Recipes

HONEY VANILLA POUND CAKE

Steps:

• Preheat the oven to 350 degrees. Grease the bottom of an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Line the bottom with parchment paper, then grease and flour the pan.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 4 minutes, until light. Meanwhile, put the eggs, honey, vanilla, and lemon zest in a glass measuring cup but do not combine. 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.
• Sift together the flour, salt, and baking powder. With the mixer on low speed, add it slowly to the batter until just combined. Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes, turn out onto a baking rack, and cool completely.

HONEY VANILLA POUND CAKE

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.