Honey Bun Pound Cake

Honey Bun Pound Cake

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened

2 ½ cups granulated sugar

5 large eggs, room temperature

3 cups all-purpose flour

½ tsp baking soda

½ tsp salt

1 cup sour cream (or plain Greek yogurt)

1 tsp vanilla extract

½ cup honey

Cinnamon-Sugar Swirl:

½ cup light brown sugar, packed

2 tsp ground cinnamon

For the Glaze:

2 cups powdered sugar

3–4 tbsp milk (or heavy cream for richness)

1 tsp vanilla extract

Instructions

Preheat oven & prepare pan:

Preheat oven to 325°F (160°C). Grease and flour a bundt pan.

Make the cake batter:

Cream butter and sugar until light and fluffy (about 3–4 minutes).

Add eggs, one at a time, mixing well after each.

Mix in honey, sour cream, and vanilla.

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

Gradually add dry ingredients to wet mixture, mixing until just combined.

Add cinnamon swirl:

In a small bowl, mix brown sugar and cinnamon.

Pour half of the cake batter into the pan. Sprinkle the cinnamon-sugar mix evenly. Top with remaining batter.

Use a knife to gently swirl through the layers.

Bake:

Bake for 65–75 minutes, or until a toothpick comes out clean.

Let cool in the pan for 15 minutes, then invert onto a wire rack.

Make the glaze:

Whisk powdered sugar, milk, and vanilla until smooth.

Drizzle over the warm cake so it soaks in a little, then add more once cooled for a pretty finish.