This pound cake is lightly sweet, with a firm crumb, and makes a perfect base for a compote of the season’s ripest fruit (strawberries, anyone?).
Whole Wheat Honey Pound Cake
Makes 1 9×5 loaf and 6 muffins.
Recipe slightly adapted from Joy the Baker.
- 2 1/4 cups Community Grains Whole Grain Hard Red Winter Wheat Flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1 1/2 sticks (12 tablespoons) butter, at room temperature
- 1 cup sugar
- 1/2 cup honey
- 2 tsp vanilla extract
- 3 large eggs
- 1 cup buttermilk + more by teaspoons if needed
- Preheat oven to 350ºF. 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. Batter should be thick, but slightly less thick than peanut butter. Add buttermilk by teaspoons if necessary to thin the batter out.
- Transfer the batter to the prepared pans and smooth the top down.
- Bake the cake for about 1 hour and the muffins for about 20 to 25 minutes. The cake will be a lovely golden brown and have pulled slightly from the sides of the pan, 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.