Honey Vanilla Pound Cake with Maple Butter Syrup Glaze

Want an easy pound cake recipe that doesn’t require creaming the butter? Welp, here you go! This honey vanilla pound cake is tender, lightly sweet, and finished with a warm maple butter syrup that soaks gently into the crumb. It’s the kind of cake that uses simple ingredients, there’s no rushing, and it’s even better the next day.

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Ingredients

Pound Cake

• 2¾ cups King Arthur All-Purpose Flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 cup extra virgin olive oil (light or mild)

• 1¼ cups granulated sugar

• ½ cup honey

• 4 large eggs, room temperature

• 1 cup whole milk, room temperature

• 1 tablespoon pure vanilla extract

Maple Butter Syrup

• ½ cup pure maple syrup

• 2 tablespoons unsalted butter

• 1 teaspoon vanilla extract

• Pinch of salt

Instructions

Bake the Pound Cake

1. Preheat oven to 325°F. Grease and flour a loaf pan or Bundt pan well.

2. In a medium bowl, whisk together King Arthur flour, baking powder, and salt.

3. In a large bowl, whisk olive oil, sugar, and honey until smooth and fully combined.

4. Add eggs one at a time, whisking well after each addition.

5. Stir in milk and vanilla.

6. Gradually add dry ingredients, mixing just until combined. Do not overmix.

7. Pour batter into prepared pan and smooth the top.

8. Bake for 60–70 minutes, until golden and a toothpick inserted comes out clean.

9. Allow cake to cool in the pan for 10–15 minutes.

Make the Maple Butter Syrup

1. While the cake cools slightly, combine maple syrup and butter in a small saucepan over low heat.

2. Warm gently until butter is melted and syrup is smooth.

3. Remove from heat and stir in vanilla and salt.

Soak the Cake

1. While the cake is still warm, use a skewer or toothpick to poke small holes across the top.

2. Slowly spoon the warm maple butter syrup over the cake, allowing it to soak in gradually.

3. Let the cake rest another 10 minutes, then turn out onto a wire rack to cool completely.

Serving & Storage Tips

• This cake improves with time and the syrup keeps it moist for days.

• Store covered at room temperature for up to 3 days or refrigerate up to 5 days.

• Serve plain, with berries, or alongside coffee or tea.

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Hi, I’m Regina of The Faithful Feast. I'm also a writer and catering business owner. I live in the Buckeye State with my wonderful family, where our weekends are often filled with football games and faith-filled conversations. I’m passionate about encouraging women to notice God’s goodness in everyday life, especially over a cozy cup of tea. Whether I’m sharing a soul-warming recipe or writing words that encourage you, my heart is to inspire you to find joy and purpose right where you are.