Honey Lemon Pound Cake

Ingredients

  • 1½ cups (190 g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ½ cup (113 g) unsalted butter, softened
  • ⅔ cup (136 g) granulated sugar
  • 2 large eggs, room temperature
  • ⅓ cup (80 ml) milk
  • 2 tablespoons honey
  • 1 tablespoon lemon zest (about 1 lemon)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat & Prep: Preheat oven to 350°F (175°C). Butter and flour a 9×5-inch loaf pan, tapping out excess flour.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream Butter & Sugar: In a large bowl, beat the softened butter and sugar until pale and fluffy, about 3–4 minutes.
  4. Add Eggs & Flavorings: Beat in the eggs one at a time, then mix in the honey, lemon zest, lemon juice, and vanilla extract until smooth.
  5. Alternate Milk & Flour: With the mixer on low, add the dry ingredients in three parts, alternating with the milk in two parts, beginning and ending with the flour mixture. Mix just until combined.
  6. Bake: Pour batter into the prepared pan and smooth the top. Bake 45–50 minutes, until a toothpick inserted in the center comes out clean.
  7. Cool & Serve: Let cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Dust with powdered sugar if desired. Slice and enjoy alongside your favorite Yogi Tea blend.

May each slice of this Honey Lemon Pound Cake and every steeped cup from your Yogi Tea Favorites bring moments of peace, refreshment, and simple joy—just as they do in my kitchen.

—Mom Mom (Grandma Helen)