I ran across this recipe in whole-wheat form, but for dietary reasons (I can't have hardly any fiber) I switched it to regular flour and made a few other tweaks. This cake is a light and moist pound cake that is super versatile- I made muffins and a cake out of this batch, and the cake is fantastic with lemon icing- it's getting gobbled up at quite a rate. Feel free to use this cake however you like- it would be delicious with fresh fruit and whipped cream, iced, or just plain- put your experimenting hat on! Also don't stress if you don't have buttermilk- I used regular milk with a few teaspoons of cider vinegar mixed in- works like a charm!
Here's the cake batter- nice and fluffy.
And the cake ready to into the oven (this is a 7'' x 11'' pan)
And here's the cake out of the oven- golden brown and delicious!
Honey Pound Cake
-3/4 cup butter (1.5 sticks)
-1 cup sugar
-1/2 cup honey
-2 teaspoons vanilla
-2 1/4 cup flour
-2 teaspoons baking powder
-3/4 teaspoon salt
-1 cup buttermilk
Beat together the butter and sugar, then add the honey, vanilla, and eggs and mix well.
Add the dry ingredients and the buttermilk, alternately, stirring well.
Bake at 350 F for about 20 minutes for muffins, or about 40-50 minutes for a cake.
And here are the little pound cake muffins I made- enjoy!