Honey Whole Wheat Pound Cake

So I am finally moved in to my new place in Charleston!  This is the first thing that I made here in my new mixer (thanks mom)!!

This bread has great flavor.  I suggest using a good raw honey.  A flavored honey might be good too, like orange blossom.  Also, it is important that you use white whole wheat flour and not regular whole wheat flour.  Regular whole wheat flour doesn't provide the greatest texture in this pound cake.  But this is a great breakfast treat.  I suggest heating it up and drizzling honey on it when serving.  Enjoy! 

Honey Whole Wheat Pound Cake
Source: Joy The Baker
Yields one 9x5-inch loaf and 6 muffins


Ingredients
2 1/4 cups white whole wheat flour
2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 sticks butter
1 cup sugar
1/2 cup honey
2 teaspoons vanilla extract
3 large eggs
1 cup buttermilk


Directions
Preheat oven to 350 degrees.  Butter and flour the loaf pan and muffin tins.


Whisk the flour, baking powder and salt together in a small bowl and set aside.


In the bowl of a stand mixer, whip the butter, sugar and honey on medium speed until light and fluffy, about 3 to 4 minutes.  Add the vanilla extract.  Add the eggs one at a time, beating for about one minute after each addition.  Scrape down the bowl as needed.  Add the dry mixture and buttermilk in three additions, beginning and ending with the dry ingredients.  Stop the mixer and scrape down the bottom of the bowl with a spatula to make sure everything is evenly incorporated.


Transfer the batter to the prepared pans.  Smooth the top down and bake the cake for about an hour and the muffins for about 20-25 minutes.  The cake will be a lovely golden brown and a thin knife inserted into the center of the cake will come out clean.


Let the cake cool in the pan for 20 minutes before transferring to a wire rack to cool completely.