Honey Bun Pound Cake Recipe

If you love the sweet and buttery flavors of a classic honey bun, you’ll love this Honey Bun Pound Cake! This homemade cake is soft, moist, and packed with cinnamon, vanilla, and honey goodness. It’s perfect for breakfast, dessert, or a sweet snack.

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1/2 cup honey
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 1/2 cup brown sugar
• 2 teaspoons ground cinnamon

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C). Grease a bundt pan with butter or non-stick spray and lightly dust it with flour.

Step 2: Prepare the Cake Batter

1. In a large mixing bowl, beat the butter and granulated sugar until light and fluffy.
2. Add the eggs one at a time, mixing well after each addition.
3. Stir in the vanilla extract and honey.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 4: Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream.
2. Mix until smooth and well combined.

Step 5: Add the Cinnamon Swirl

1. In a small bowl, mix brown sugar and cinnamon.
2. Pour half of the cake batter into the bundt pan.
3. Sprinkle the brown sugar-cinnamon mix evenly over the batter.
4. Pour the remaining batter over the top and smooth it out.

Step 6: Bake the Cake

Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.

Step 7: Make the Glaze

While the cake is cooling, whisk together powdered sugar, milk, and vanilla extract until smooth.

Step 8: Glaze and Serve

1. Let the cake cool for 10-15 minutes, then remove it from the pan.
2. Drizzle the glaze over the warm cake.
3. Slice and enjoy!

Tips for the Best Honey Bun Pound Cake

• Use room-temperature butter and eggs for a smooth batter.
• Do not overmix the batter to keep the cake soft and fluffy.
• Let the cake cool slightly before glazing for the best texture.

FAQs

Q: Can I use Greek yogurt instead of sour cream?
A: Yes! Greek yogurt is a great substitute and will keep the cake moist.

Q: How should I store the cake?
A: Store it in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Q: Can I freeze this cake?
A: Yes! Wrap it in plastic wrap and store it in the freezer for up to 3 months.

This Honey Bun Pound Cake is an easy and delicious homemade dessert that brings warm cinnamon flavors and a touch of honey sweetness. Try it today and enjoy every bite!