Description
This is a dense, classic-style pound cake with a fantastic flavor and buttery, soft texture, topped with a creamy honey buttercream frosting.
Ingredients
- 1 pound salted butter (4 sticks), room temperature
- 3 cups granulated sugar
- 6 eggs, room temperature
- 2 teaspoons vanilla (or 1 teaspoon vanilla + 1 teaspoon almond or coconut extract)
- 4 cups all purpose Bob’s Red Mill Unbleached White All Purpose Flour
- 3/4 cup buttermilk
Frosting
-
- 1 cup butter, room temperature
- 1/2 cup honey
- 2 1/2 cup powdered sugar
optional – garnish with berries
Instructions
-
- Preheat oven to 300°F. Coat a 10- inch (10 – 15 cup) bundt pan liberally with nonstick spray. Alternately you can coat the pan with butter/shortening and dust it with flour or powdered sugar, tapping off excess. Set aside.
- In the bowl of your stand mixer fitted with the paddle atachment mix the butter and sugar together on medium speed for 3 minutes, until fluffy and pale in color. Add in the eggs and extract(s), mixing for 1 minute until smooth, scraping the sides of the bowl as necessary.
- Turn mixer to low and add in the flour and buttermilk in alternating portions until just combined, beginning and ending with the flour.
- Spread the batter into the prepared pan and bake for 1 hour 40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 20 minutes, and then invert the pan onto a wire rack to cool completely.
- To prepare the frosting, in the bowl of your stand mixer fitted with the paddle attachment, mix the butter and honey together on medium speed for 1 minute, until smooth. Turn the mixer to low and slowly add in the powdered sugar. Once it’s all added in, turn the mixer up to medium and beat for 30 seconds until creamy and smooth, scraping the sides of the bowl as necessary.
- Spread or pipe the frosting onto the top of the cooled cake. Top with berries if desired.
Notes
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