Honey, this Pound cake is the best Pound cake you’ll ever eat. The dense, buttery cake is completely addictive alone but even better when you add our bright tasting Whipped Lemon Honey Frosting. You can make the cake with your favorite flavor of honey, but we used Acacia Honey because of the delicious light flavor. Prefer not to use white sugar? Use two 12oz jars of honey if you prefer – the cake will be slightly more dense.
12oz jar of your favorite honey
1 1/2 cups sugar
3 cups flour
1 stick butter
1 cup shortening
7 large eggs
1/3 cup fresh orange juice
1 1/2 Tbsp. almond extract
1 Tbsp. salt
Whipped Lemon Honey
1 cup (stick) of Philly Cream Cheese
Preheat oven to 300 degrees.Cream together sugar, honey, butter, and shortening.
Add in flour and salt.
Combine wet ingredients (eggs, almond extract, orange juice) and add into the mix.
Pour into greased and floured pan.
Bake at 300 for 90 min.
Let pound cake cool for 10 min.
Place plate over baking dish and flip cake onto plate – you may have to go around the edges with a rubber spatula carefully pulling the edges off of the dish.
Using a different plate, flip the cake once more so the cake is upright. The top forms a crunchy candy shell that’s always everyone’s favorite. (If you leave the cake in the pan, the cake will continue to cook and sink in the middle).
Cream together 1 cup of Philadelphia Cream Cheese with 1/2 cup of Lemon Whipped Honey (about 1/2 of the large jar).
Drizzle over cake and sprinkle with lemon zest (optional).