Learn to make this delicious Honey Pound Cake.

Honey pound or bundt cakes are not very popular here in the USA, but I grew up eating them in Chile and love them. This recipe came from a dear friend. It is a family recipe and delicious.

You must use honey you like because the cake will have that flavor. I like wildflower honey.

Usually, it is well-rounded and not intense. The other important thing is that the cake grows a lot in the oven, so do not fill the mold beyond half, or they overflow. You can also bake it as muffins.

You may also want to make the recipe: Queque de nuez or Walnut Pound Cake.

Honey Pound Cake

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Author: Pilar Hernandez
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Yield: 12
Category: Sweets
Method: Baked
Cuisine: Chilean

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Description

A delicious bundt cake with a mellow honey flavor.

Ingredients

Units

1 cup honey
118 grams of butter unsalted
2 eggs at room temperature
½ cup warm milk (20 seconds in the microwave on high)
½ teaspoon apple cider vinegar or white
a pinch of salt or ¼ teaspoon
2 ½ cup sifted all-purpose flour
1 tablespoon baking powder

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Instructions

Preheat oven to 180C or 350F.
Pour the honey into a glass Pyrex bowl, add butter, and heat in the microwave on high for 30 seconds. Stir well (for 1 minute). This should melt all the butter and mix it with honey. If it is necessary, heat 20 seconds more. Or do the same in a small pan.
With a mixer, beat eggs on medium speed until frothy, about 2 minutes. Add the honey and melted butter, milk, salt, and vinegar.
Beat on low speed until mixed. Add the flour with the baking powder and pour over the batter. Beat at medium speed for 1 minute. At first, the dough will look lumpy. Keep beating until it is homogenous and looks like a batter.
Pour into a buttered pan. You may use a long-pound cake pan or a bundt cake pan or make 12 muffins. Just remember not to fill the pan. Leave at least an inch free at the top.
Bake 45-50 minutes for large cakes or 25-28 minutes for muffins. Test with a stick. It should come out dry.
Cool in the pan for 5-10 minutes, remove from the pan, and let cool completely.
You can save it in a bag for up to 3 days or freeze it for up to 3 months.