Breaking Down Pound Cake

• Modern pound cake recipes call for 1 3/4 cup of flour, five eggs, 1 cup of butter and slightly more than 1 cup of sugar. They also incorporate flavorings such as salt and vanilla extract. The flour provides gluten for structure, while the eggs provide liquid and protein to strengthen and reinforce the gluten structure. The butter provides fat, which tenderizes the batter. The sugar sweetens the cake and helps to tenderize it.

Sugar is Sweeter than Honey

• Granulated white sugar is slightly sweeter than honey, so you may want to use more honey than sugar. For example, if your recipe calls for 1 1/4 cup of sugar, use 1 1/2 cup of honey. This is a matter of taste, so if you prefer a pound cake that is less sweet, use 1 1/4 cup of honey.

Compensate for Extra Liquid

• Substituting honey for sugar will make your pound cake moister because honey is liquid. One cup of honey contains almost 60 grams of water. This is not enough to ruin the structure of your cake, but it will be noticeably moister. If you want to keep your pound cake's original texture, add extra flour until the batter is the correct consistency. The exact amount will depend on the variety of honey you use and the weather conditions when you bake.

Flavor Variations

• More than 300 varieties of honey are harvested in the U.S. Variations in flavor, color and smell are determined by the nectar source available to honeybees. Lighter-colored honeys tend to have the most subtle flavors, and are the most neutral substitution for sugar. Darker honeys have bolder, more floral notes that will add depth of flavor to your pound cake.