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Whole Wheat Honey Pound Cake Recipe- Honey Wheat Cake
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
A tender, golden pound cake made with real ingredients that love your body back as much as your taste buds do.
Why You’ll Love This Recipe
This Whole Wheat Honey Pound Cake is the kind of wholesome bake that fills your kitchen with warmth and your heart with joy. Neetu Sirigiri brings you a recipe that balances indulgence with nourishment, proving that you do not have to choose between delicious and good-for-you.
Whole wheat atta adds fiber and nutrients that refined flour simply cannot match, while honey brings natural sweetness along with antioxidants and antibacterial properties. Together with buttermilk and eggs, this cake delivers a satisfying treat that keeps you energized without the guilt.
- ✅ Whole wheat atta provides dietary fiber that supports healthy digestion and keeps you feeling full longer.
- ✅ Honey is a natural sweetener rich in antioxidants, making it a far more wholesome alternative to refined sugar in your baking.
- ✅ Buttermilk adds a beautiful tang and moisture to the crumb while also contributing calcium and probiotics that support gut health.
- ✅ This recipe uses real food ingredients with no protein powder or artificial additives, staying true to the Bake With Neetu philosophy of honest, nourishing baking.
Ingredients You’ll Need
(Full measurements in the recipe card below)
WET
- • buttermilk — adds moisture and tang
- • eggs — binds and lifts
- • unsalted butter — richness and texture
- • honey — natural sweetener
- • vanilla essence — flavour boost
DRY
- • whole wheat atta — nutty base flour
- • maida — lightens the crumb
- • sugar — sweetness balance
- • baking powder — main rise agent
- • baking soda — reacts with buttermilk
- • salt — enhances all flavours
Substitutions
| Ingredient | Swap |
|---|---|
| buttermilk | mix 1/2 cup milk with 1 tsp lemon juice, rest 5 min |
| maida | use all whole wheat atta for a denser, more wholesome loaf |
| unsalted butter | use refined coconut oil for a dairy-free option |
How to Make It — Step by Step
Prep
Preheat oven to 170 C. Grease and line a loaf pan. Bring butter and eggs to room temperature.
Mix Dry
Whisk whole wheat atta, maida, sugar, baking powder, baking soda and salt together in a bowl.
Mix Wet
Beat butter until creamy, add honey and vanilla, then whisk in eggs one at a time until well combined.
Combine
Add dry ingredients to wet in two additions, alternating with buttermilk. Fold gently until just combined.
Bake
Pour into prepared pan and bake 40 to 45 minutes until a skewer inserted in the centre comes out clean. Cool 10 minutes before slicing.
Tips for the Best Result
Make sure your eggs, buttermilk, and butter are all at room temperature before you begin. This helps everything blend smoothly and gives you a tender, even crumb.
Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops gluten in the atta and can make your cake dense and tough.
Lightly grease your measuring cup with oil before adding honey. The honey will slide right out without sticking, so you get the full quarter cup into your batter.
How to Store
Frequently Asked Questions
Yes, you can use all whole wheat atta, but the cake will be slightly denser. The combination of both flours gives a lighter texture.
You can try replacing each egg with 3 tablespoons of yogurt, though the texture will be slightly different. The blog specializes in eggless baking so check for a dedicated eggless version.
Yes, substitute the sugar with an equal amount of honey, but reduce buttermilk by 1 to 2 tablespoons as honey adds extra liquid to the batter.
This usually happens if the oven door is opened too early or if the baking powder or soda is old. Make sure your leavening agents are fresh and do not open the oven before the cake is set.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 1/2 cup buttermilk
- → 1/2 cup whole wheat atta/flour
- → 2 eggs
- → 1/2 cup maida
- → 1/2 cup sugar
- → 1/4 cup unsalted butter
- → 1 tsp vanilla essence
- → 1/4 cup honey
- → 1/4 tsp baking soda
- → 1 tsp baking powder
- → Pinch of salt
Instructions
- 1. Preheat oven to 170 C. Grease and line a loaf pan. Bring butter and eggs to room temperature.
- 2. Whisk whole wheat atta, maida, sugar, baking powder, baking soda and salt together in a bowl.
- 3. Beat butter until creamy, add honey and vanilla, then whisk in eggs one at a time until well combined.
- 4. Add dry ingredients to wet in two additions, alternating with buttermilk. Fold gently until just combined.
- 5. Pour into prepared pan and bake 40 to 45 minutes until a skewer inserted in the centre comes out clean. Cool 10 minutes before slicing.
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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Give this Whole Wheat Honey Pound Cake a try and let it become your new favourite wholesome bake. Do not forget to tag Bake With Neetu on Instagram so Neetu can celebrate your beautiful creation with you.
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