Pound Cake

I've come to love and appreciate pound cake.  I try to take time each morning to enjoy a cup or a small pot of tea; my mid-morning break after the morning routine with the kids for starting the day and then some school work with Little Man and Autumn Joy.  With my tea I like to have a little something to munch and have found pound cake to be the best compliment to the tea.  It's hearty but not heavy, sweet and satisfiy without being too sugary or having an overpowering flavor.  I don't ever glaze my lb cakes; that way they aren't as sweet and last longer, but are still just as pleasant (if not more so) to eat. They're easy to make and store nicely housed in my glass cake stand with dome (looks lovely and inviting on my counter).  My all time favorite cake is Honey Pound Cake (followed closely by a Lemon Pound cake - to be posted at another time).  It's a great everyday kind of pound cake. 

Here's the recipe.  Try it out and see if you don't get hooked on it as well.

Honey Pound Cake

1 cup butter (2 sticks), softened
1 1/3 cups sugar
1/4 cup honey
5 large eggs
2 teaspoons vanilla extract
1 3/4 cups flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt

Lightly oil bundt pan.
Beat the butter, sugar and honey together using a mixer set on high until very light and fluffy - about 3 minutes.  Beat in the eggs, one at a time.  Add the vanilla extract.  Add flour, baking powder and salt and beat until smooth. 
Spoon into the prepared pan and bake at 325 degrees for 45 minutes or until skewer inserted comes out clean.  Cool 10 minutes before removing from pan.  For best results, cool completely on wire rack.

Enjoy!