Zutaten für Honey Vanilla Pound Cake
- All Purpose Flour
- 2 teaspoons baking powder
- 1 cup (2 sticks) unsalted butter, softened
- White Sugar
- 4 large eggs
- Liquid Honey
- Pure Vanilla Extract
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Zubereitung von Honey Vanilla Pound Cake
- Preheat oven to 325°F (160°C). Grease and flour an 8 x 4-inch metal loaf pan.
- Whisk together 2 cups all-purpose flour and 2 teaspoons baking powder in a medium bowl. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar using an electric mixer until light and fluffy (about 5 minutes).
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Stir in ½ cup wildflower honey and 2 teaspoons pure vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Pour batter into the prepared loaf pan and spread evenly.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, slice and serve with honeyed mixed berries (recipe below).
- **Honeyed Mixed Berries:** Gently toss 1 cup mixed berries (strawberries, blueberries, raspberries) with 2 tablespoons honey and a squeeze of lemon juice.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
107g
Fat
68g
Carbs
15g
