Description
Bee Sting Pound Cake is a buttery, dense cake topped with a golden honey-almond glaze that crackles on top and melts into the crumb. It’s the perfect balance of soft and crunchy, sweet and nutty.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 3/4 cup sliced almonds
- 1/3 cup honey
- 1/4 cup brown sugar
- 1/4 cup butter (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch loaf pan and line with parchment paper.
- Cream butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk flour, baking powder, and salt. Add to wet mixture alternately with milk. Mix until just combined.
- Pour batter into prepared loaf pan and smooth the top.
- In a saucepan, melt 1/4 cup butter with honey and brown sugar. Stir until bubbly. Add sliced almonds and stir to coat.
- Spoon almond topping evenly over cake batter.
- Bake 45–55 minutes, until a toothpick inserted comes out clean and the top is golden.
- Cool in pan for 15 minutes, then lift out using parchment and cool completely.
Notes
- Use parchment for easy removal.
- Toast almonds before for extra flavor.
- Tent with foil if top browns too fast.
- Cool completely for clean slices.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 28g
- Sodium: 120mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: bee sting pound cake, honey almond cake, German cake, dessert loaf, easy pound cake