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Honey Whole Wheat Pound Cake

August 26, 2009 by Joy the Baker 113 Comments

Honey Whole Wheat Pound Cake

Let’s play a game called Usta Wanna or… I Used to Want To.

I usta wanna be brave enough to go down the free fall water slide at the water park.

I usta wanna be a traffic cop… the kind that would dance in the street on occasion… the kind that I saw at the end of a slow evening news show sometime when I was about six.  I actually still want to be one of those traffic cops.  No joke.

I usta wanna take the swim test at overnight summer camp privately.  Something about doing my life saving dog paddle in front of the entire girls camp made me nauseous.

I usta wanna design a postage stamp.  This is the precious dream of a young girl whose parents both work at the post office.

Between the ages of 13 and 15, I usta wanna eat nothing but popcorn and orange juice.  I dunno…. I never claimed to be reasonable.

I usta wanna completely negate whole wheat from my life.  If I could have eaten Wonder Bread and ignored the whole wheat millet bread my parents bought as I was growing up… ooooh, how dreams would have come true.  Because whole wheat seemed to be impossible to escape, it would seem that somewhere along the way I grew fond of it.  For this reason, I bring you…  Honey Whole Wheat Pound Cake.

Let’s talk about it.

Honey Whole Wheat Pound Cake

Honey Whole Wheat Pound Cake

Let’s talk about how lovely this pound cake is.  It was nutty and full-flavored, without having an overwhelming whole wheat density.  I used white whole wheat flour instead of regular whole wheat flour.  If you can, use a good raw honey for this cake… something like Bee Raw or Ames Farm.  The honey add a sweetness with character and depth, making the pound cake really delightful.  I love this cake.  It’s a definite go-to classic in my world.

Honey Whole Wheat Pound Cake

makes 1 9 x 5-inch loaf and 6 muffins

Print this Recipe!

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), at room temperature

1 cup sugar

1/2 cup honey

2 teaspoons vanilla extract

3 large eggs

1 cup buttermilk

Honey Whole Wheat Pound Cake

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 pans.  Smooth the top down and bake the cake for about  hour and the muffins for about 20 to 25 minutes.  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.

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Filed Under: Buttermilk, Cakes, Muffins, Recipes, Vanilla

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Reader Interactions

Comments

  1. Corrie Yadon

    August 29, 2009 at 9:44 am

    Joy, you are a genius! I made this for a snack this afternoon, and it is killing me having to wait! I ate 2 muffins and am craving another! Thanks!

    Reply
  2. Erin

    August 28, 2009 at 10:25 am

    Hi Joy! I LOVE your blog and can’t wait to make this! Do you think that the volume would work in a bundt pan? My grandma always made her pound cake in bundt pans, so they always taste extra-special when I bake them that way :)

    Reply
  3. Jess in MD

    August 28, 2009 at 2:44 am

    Hi Joy!

    Just wondering if I could cut the butter in half & use applesauce instead. Would that still provide enough moisture? I’d love to cut down on some of the fat. Thanks a million!

    Reply
  4. Ashley

    August 27, 2009 at 8:19 pm

    This is awesome. I love that it’s whole wheat.

    Reply
  5. Keri

    August 27, 2009 at 7:53 pm

    Absolutely in LOVE with your new site (not to be outdone by your top notch baking skills), it’s fantastic!

    Oh, and the bread’s not too shabby either.

    Reply
  6. Maria

    August 27, 2009 at 1:32 pm

    I have never tried to make a whole wheat pound cake! Fabulous idea!

    Reply
  7. Nicole

    August 27, 2009 at 9:57 am

    Just wanted to let you know I made this last night, yummy! I’m bringing the big loaf to share at lunch since it’s our first early day at school.

    Reply
  8. Food Hunter

    August 27, 2009 at 7:59 am

    I’m always looking for new things to make with whole wheat. this is great. thanks

    Reply
  9. stephchows

    August 27, 2009 at 6:58 am

    mmm I bet the raw honey added the best flavor to this!

    Reply
  10. Melanie

    August 27, 2009 at 5:13 am

    I LOVE the new look! and I definitely did a “double take.” :D

    Reply
  11. Julia @ Mélanger

    August 27, 2009 at 4:49 am

    Joy, lovely cake. Love the alternative ingredients you’ve used.

    Reply
  12. Erin

    August 27, 2009 at 3:42 am

    This looks great. It’s going on my list of things to bake! I love finding YUMMY whole wheat recipes.

    Reply
  13. Susan

    August 26, 2009 at 10:18 pm

    Well thank you for the lovely cheese and now I have a place to find sweet yum for when I have time to cook. Make that bake. La femme du frommage est tres tres fantastique et bella aussi.

    Reply
  14. Amanda Z

    August 26, 2009 at 5:33 pm

    MMMMmmmm honey…can’t wait to try out this recipe. I really enjoy working with whole wheat pastry flour actually, so I am rather excited. Thanks for sharing Joy!!!

    Reply
  15. Heidi

    August 26, 2009 at 4:38 pm

    I am going to love this recipe.
    I usta wanna be Laurie Partridge and sing with “The Partridge Family”. You are probably too young to know them. Now I am a music teacher that loves to cook!!!!

    Reply
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