Honey Wheat Pound Cake with Cheese Cream Icing

Yields 9x5-inch pound cake

Honey Wheat Pound Cake
1/2 cup (1 stick) butter, room temperature
1 cup granulated sugar
1/2 cup honey
3 large eggs
2 teaspoons vanilla extract
1 1/4 cups whole wheat flour
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk

Preheat oven to 350 degrees F (180 degrees F). Grease a 9x5-inch loaf pan.

In a large bowl, cream together the butter, sugar, and honey until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Gradually add the flours, baking powder, baking soda, and salt. Mix in the buttermilk and continue mixing until the batter is smooth.

Pour batter into the prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool the cake in the pan for 20 minutes before transferring to a cooling rack to cool completely.

Cream Cheese Icing
8 ounces cream cheese, room temperature
1/4 cup honey
1 teaspoon vanilla extract

In a small bowl, beat together the cream cheese, honey, and vanilla extract until smooth. Chill in refrigerator for 15-20 minutes to thicken before spreading onto the cooled cake.

Store cake in an air-tight container in the refrigerator. It will keep for 3-4 days (and taste more delicious each day that passes).