Honey Bun Pound Cake

Why You’ll Love This Recipe

This Honey Bun Pound Cake offers the best of both worlds—rich, buttery cake paired with a sweet honey and cinnamon flavor. The cake is soft, moist, and slightly fragrant with cinnamon, making each bite irresistible. The addition of the honey glaze gives it a sweet finish, while the optional chopped nuts add an extra layer of texture and flavor. Whether you’re serving it at a party or simply enjoying a slice with a cup of coffee, this cake is a perfect treat for any time of day.

Ingredients

For the Pound Cake:

• 1 ½ cups unsalted butter, softened
• 2 ½ cups granulated sugar
• 5 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup honey
• 1 teaspoon ground cinnamon

For the Honey Glaze:

• ½ cup powdered sugar
• 2 tablespoons honey
• 1-2 tablespoons milk

For the Assembly:

• Chopped nuts for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Pound Cake:

1. Preheat your oven to 325°F (165°C) and grease a 10-inch Bundt pan.
2. In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Stir in the honey and cinnamon until well incorporated.
7. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
8. Bake for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Prepare the Honey Glaze:

1. In a small bowl, whisk together the powdered sugar, honey, and milk until smooth.

Assemble the Cake:

1. Once the cake is completely cooled, drizzle the honey glaze over the top, ensuring it is fully coated.
2. Optional: Garnish with chopped nuts for an added crunch and flavor.

Serve:

• Serve the Honey Bun Pound Cake at room temperature. Enjoy your delicious and indulgent dessert!

Servings and Timing

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: Serves 4

Variations

• Vegan Version: Use plant-based butter and eggs, and substitute the milk in the glaze with a non-dairy alternative like almond milk.
• Nutty Twist: Add chopped walnuts, pecans, or almonds into the batter for extra flavor and texture.
• Spicy Version: Add a pinch of nutmeg or cloves to the cinnamon for a deeper spice profile.

Storage/Reheating

Store any leftover Honey Bun Pound Cake in an airtight container at room temperature for up to 3 days. If you want to store it longer, you can freeze the cake for up to 3 months. To reheat, warm it in the microwave for 15-20 seconds or let it sit at room temperature.

FAQs

1. Can I use a different type of sugar?

You can use brown sugar instead of granulated sugar to add a touch of molasses flavor to the cake. However, it may alter the color and texture slightly.

2. Can I make this cake without a Bundt pan?

Yes, you can use a regular 9×13-inch baking pan instead. Just be sure to adjust the baking time, as it may be shorter.

3. Can I make this cake ahead of time?

Yes, this cake can be made a day ahead. The flavors may even improve as it sits. Just store it covered at room temperature or in the fridge.

4. Can I add fruits to the cake?

Yes, you can add chopped apples, pears, or raisins to the batter for extra flavor. Just fold them in gently after combining the wet and dry ingredients.

5. Can I skip the glaze?

While the glaze adds a sweet finish, you can skip it if you prefer a less sweet cake. The cake is still delicious on its own without it.

6. How do I know when the cake is done?

To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is done. If it has batter on it, bake for a few more minutes.

7. Can I use a different glaze?

Yes, you can make a glaze with powdered sugar and milk, or use a simple vanilla glaze if you prefer a less honey-centric topping.

8. Can I use cake flour instead of all-purpose flour?

Yes, you can substitute cake flour for all-purpose flour, but you may need to adjust the quantity slightly since cake flour is lighter than all-purpose flour.

9. Can I freeze the glaze?

It’s best to make the glaze fresh, as it may lose its smooth texture after freezing. If you freeze the cake, you can add the glaze after thawing.

10. Can I make this cake into muffins?

Yes, you can bake the batter in a muffin tin. Adjust the baking time to 20-25 minutes, or until a toothpick comes out clean.

Conclusion

Honey Bun Pound Cake is the perfect dessert for any occasion. Its rich, buttery texture, sweet honey flavor, and touch of cinnamon make it a comforting treat that everyone will enjoy. With the addition of the honey glaze and optional chopped nuts, this cake is a showstopper that will leave everyone asking for seconds!

Honey Bun Pound Cake

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• Author: Amy
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: Serves 4
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Honey Bun Pound Cake is a rich, buttery dessert that combines the sweet flavors of honey and cinnamon, topped with a luscious honey glaze. It’s the perfect dessert for any occasion, offering a moist, comforting texture and indulgent sweetness.

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Ingredients

1 ½ cups unsalted butter, softened

2 ½ cups granulated sugar

5 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

½ cup honey

1 teaspoon ground cinnamon

½ cup powdered sugar (for glaze)

2 tablespoons honey (for glaze)

1–2 tablespoons milk (for glaze)

Chopped nuts for garnish (optional)

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Instructions

1. Preheat your oven to 325°F (165°C) and grease a 10-inch Bundt pan.
2. In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Stir in the honey and cinnamon until well incorporated.
6. Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. For the glaze: whisk together the powdered sugar, honey, and milk until smooth.
9. Once the cake has cooled, drizzle the honey glaze over the top and garnish with chopped nuts if desired.
10. Serve at room temperature and enjoy!

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Notes

For a vegan version, use plant-based butter and eggs, and substitute the milk in the glaze with a non-dairy alternative like almond milk.

Add chopped walnuts, pecans, or almonds into the batter for extra flavor and texture.

For a spicier twist, add a pinch of nutmeg or cloves to the cinnamon for a deeper flavor.

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Nutrition

• Serving Size: 1 slice
• Calories: 300
• Sugar: 28g
• Sodium: 180mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 60mg