Honey-Almond Pound Cakes

Honey-Almond Pound Cakes

These Honey-Almond Pound Cakes are a sweet treat.

 Honey-Almond Pound Cakes
Yield: 21
  • 1 cup unsalted butter, softened
  • ¾ cup honey
  • ¼ cup confectioners’ sugar
  • 3 large eggs, at room temperature
  • ¼ teaspoon almond extract
  • 2 cups cake flour
  • ½ teaspoon salt
  • ⅛ teaspoon baking soda
  • 3 tablespoons heavy whipping cream
  • Garnish: confectioners’ sugar
  1. Preheat oven to 325°.
  2. Spray 21 wells of 2 (12-well) mini Bundt-style pans* with baking spray with flour.
  3. In a large mixing bowl, combine butter, honey, and confectioners’ sugar. Beat at high speed with a mixer until light and creamy, approximately 5 minutes. Add eggs, one at a time, beating well after each addition. Add almond extract, beating to combine.
  4. In a small bowl, combine flour, salt, and baking soda, whisking well. Add flour mixture to butter mixture in thirds, alternately with cream, beginning and ending with flour. Beat at low speed until just combined.
  5. Using a levered 3-tablespoon scoop, divide batter among prepared wells of pans. Tap pans on countertops to level batter and reduce bubbles.
  6. Bake until golden brown and a wooden pick inserted in the centers comes out clean, 15 to 17 minutes. Let cakes cool in pans for 5 minutes. Turn cakes out onto wire racks, and let cool completely.
  7. Just before serving, garnish cakes with a dusting of confectioners’ sugar, if desired.
Make-Ahead Tip: Cakes can be made up to a week in advance, placed in an airtight container, and frozen. Let thaw completely before dusting with confectioners’ sugar.

*We used Wilton 12-Cavity Mini Fluted Muffin Pans.

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