🍯 Honey Vanilla Crème Fraîche Pound Cake

This honey vanilla crème fraîche pound cake is rich and tender with a moist, velvety crumb, lightly sweetened with honey and flavored with warm vanilla. Crème fraîche adds subtle tang and softness, making this elegant loaf perfect for brunch, dessert, or a simple afternoon treat.

Course Breakfast, Brunch, Dessert

Cuisine American, European-Inspired

Keyword brunch cake, crème fraîche cake, honey dessert, honey pound cake, honey vanilla crème fraîche pound cake, loaf cake recipe, moist pound cake, vanilla pound cake

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings 12 slices

Calories 400kcal

Cost $10 for entire recipe

Equipment

Mixing bowls
electric mixer (hand or stand)
measuring cups
Measuring spoons
Whisk
Rubber spatula
9×5-inch loaf pan
parchment paper (optional)
Cooling rack

Ingredients

1 cup 226 g unsalted butter, softened
¾ cup 150 g granulated sugar
⅓ cup 115 g honey
4 large eggs room temperature
2 tsp vanilla extract or vanilla bean paste
½ cup 120 g crème fraîche
2 cups 250 g all-purpose flour
1½ tsp baking powder
½ tsp salt

Optional Finishes

Powdered sugar for dusting
Honey glaze see below
Fresh berries or whipped crème fraîche

Instructions

Prep

Preheat oven to 325°F (165°C). Grease and line a 9×5-inch loaf pan.

Cream butter & sugars

Beat butter, sugar, and honey until light and fluffy (3–4 minutes).

Add eggs & vanilla

Beat in eggs one at a time, scraping the bowl as needed. Mix in vanilla.

Add crème fraîche

Beat in crème fraîche until smooth.

Combine dry ingredients

Whisk flour, baking powder, and salt. Add to the batter just until combined.

Bake

Pour into pan, smooth the top. Bake 65–75 minutes, tenting with foil if browning too fast. A tester should come out clean.

Cool

Cool in pan 15 minutes, then turn out onto a rack to cool completely.

Notes

🍯 Optional Honey Glaze

¼ cup powdered sugar
1½–2 tbsp warm honey
1–2 tsp milk or lemon juice

Whisk until pourable and drizzle over cooled cake.

📝 Recipe Notes

Crumb control: Crème fraîche keeps the cake moist without heaviness—don’t substitute sour cream 1:1 unless needed.
Honey choice: Mild honey keeps vanilla front and center; floral honey adds character.
Even bake: Low-and-slow at 325°F prevents a domed, dry loaf.
Make ahead: Flavor improves after resting overnight.

🔁 Variations

Honey Lemon: Add zest of 1 lemon; glaze with honey–lemon drizzle.
Almond Vanilla: Replace ½ tsp vanilla with almond extract.
Loaf → Bundt: Bake in a greased 10–12 cup Bundt at 325°F for 55–65 minutes.