When it snows. I bake. Okay, okay. In all honesty, I planned on making this Honey Tea Loaf Cake long before there was confirmation of snow in the forecast. But, it was a really nice treat to get to enjoy on a frosting winter' morning. And goodness gracious is it frosty today! Seriously. We have the coldest ‘high’ temperature on record today in Austin.

This Honey Tea Loaf Cake is… amazing. The pictures just don’t do it justice. The texture is very much so akin to a pound cake in that it’s dense, moist, and also somehow light. This loaf cake is par-baked before being finished off baking with a honey drizzle soaking into the loaf. The end result is this delicious cake with a natural line of honey ‘filling’.

I lightened this loaf cake up by subbing in some natural sweetener (stevia, monk, splenda, etc.) for most of the sugar. I also swapped half of the heavy cream for an unsweetened almond milk, and it still ended up being one of my new favorite loaf cakes.

All in all, this Honey Tea Loaf Cake is going to become a staple around here. I served mine as a breakfast treat with fresh berries and other fruits.

Step-by-Step Photos: