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4 from 4 votes

Very Vanilla Pound Cake

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Author Whole and Heavenly Oven


  • 3 large eggs room temperature
  • 3 tablespoons milk room temperature
  • 1/3 cup honey
  • 3 teaspoons pure vanilla extract
  • 2 cups white whole wheat flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup butter softened


  • 1. Preheat oven to 350 F. Lightly grease a 9 x 5 x 3 in loaf pan. Line bottom with parchment paper and lightly grease.
  • 2. In a medium bowl, whisk eggs, milk, honey, and vanilla until smooth. Set aside.
  • 3. In a mixer, mix flour, cornstarch, baking powder, and salt on low speed until combined. Add butter and half of egg mixture. Continue beating on low speed until smooth. Increase speed to medium and beat approximately 1 minute. Slowly add remaining egg mixture in two additions, beating 30 seconds after each addition.
  • 4. Pour batter into prepared pan, smoothing top with a spatula. Bake in preheated oven 50-55 minutes, or until golden brown and a toothpick comes out clean. Cool on a wire cooling rack 10 minutes. Remove from pan to a cooling rack to cool completely. Slice and serve with your favorite topping!
  • Yield: 6-8 servings.
  • Store in an airtight container at room temperature up to 2 days. The pound cake can also be frozen up to 2 months.


Adapted from Joy Of Baking