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Honey Whole Wheat Pound Cake…Sort of

December 11, 2009

I’ll be honest…the decision to make this recipe has no seasonal inspiration or clever-ish tie in.

It has buttermilk.

We had to buy an entire carton of the stuff for the hot chocolate bread, so we’ve  kind of been in a mad rush to use the rest of it. We hit up the standard buttermilk pancakes on Tueaday morning, but I felt like trying something a little more adventurous with the ingredients I already had.

Honey Whole Wheat Pound Cake

(or, as I like to call it, Already Honey-ed Cornbread)

The test “sliver” (okay…or whole slice…) I had tasted much less like a thick, sweet pound cake and much more like a warm, honey infused piece of cornbread. It was unexpected, but I am definitely not complaining.

This new flavor could have come from the fact that I used brown sugar instead of white (we ran out! Oops!)

First things first, preheat your oven to 350F and whisk your dry ingredients in small bowl.

In a large bowl with an electric mixer, whip together the butter, sugar, and honey until light and fluffy, about 3-4 minutes. Add the vanilla extract.

Then, alternate mixing in your dry ingredients and the buttermilk in three additions, beginning and ending with the dry ingredients.

Mmm…cake batter.

Smooth batter into a 9×5 inch loaf pan. Bake for 1 hour.

Then…Wait for it….


The cake/cornbread/honey goodness came out absolutely beautiful. We’ve decided its less of a dessert, more of a breakfast indulgence. Have it with some tea and melted butter–ooer.

It’s Christmas time, so expect lots and lots of holiday treats. My favorite. The wintry freezing cold is making me want to nest and basically live near an oven.



Adapted from Joy the Baker!

Honey Whole Wheat Pound Cake


2 1/4 cups white whole wheat flour or whole wheat pastry flour

2 teaspoons baking powder

3/4 teaspoon salt

1 1/2 sticks (12 Tablespoons of butter)

1 cup sugar (brown works!)

1/2 cup honey

2 teaspoons vanilla extract (I put only one with the brown sugar)

3 large eggs

1 cup buttermilk


Preheat oven to 350 degrees F.  Butter and flour the loaf pan and muffin tins.

Whisk the flour, baking powder and salt together in a small bowl and set aside.

In the bowl of an electric stand mixer, whip the butter, sugar and honey on medium speed until light and fluffy, about 3 to 4 minutes.  Add the vanilla extract.  Add the eggs one at a time, beating for about one minute after each addition.  Scrape down the bowl as needed.  Add the dry mixture and buttermilk in three additions, beginning and ending with the dry ingredients.  Stop the mixer and scrape the bottom of the bowl with a spatula to make sure everything is evenly incorporated.

Transfer the batter to the prepared pan.  Smooth the top down and bake the cake for about  hour.  The cake will be a lovely golden brown and a thin knife inserted into the center of the cake will come out clean.

Let the cake cool in the pan for 20 minutes before transferring to a wire rack to cool completely.

4 Comments leave one →
  1. Sam permalink
    December 11, 2009 3:16 pm

    1. for starters im literally eating this right now. and YUM.
    2. nice use of the word sliver haha
    3. your little hand towel says “queen elizabeth” in the first picture. how perfect.

  2. kittykat. permalink
    December 11, 2009 8:27 pm

    this was the best breakfast ever..i will seriously consider making this myself at home or something. or maybe next semester. YUM!

  3. December 11, 2009 10:13 pm

    I can personally attest to the deliciousness of this; I just had a slice.

    Thumbs up.

  4. December 21, 2009 10:26 pm

    I am smitten by the way you embraced this topic. It is not often I come across a blog with attractive articles like yours. I will make a note of your feed to stay up to date with your succeeding updates.Just stunning and do preserve up the effective work.

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