With a tender, buttery crumb, pound cakes are a classic for a reason - they’re delicious and so easy to make. This one has a rich and deep flavour thanks to the brown sugar and honey mustard. Serve with whipped cream and fresh fruit for a lovely dessert, or enjoy a slice just as it is.
Preheat the oven to 375ºF. Lightly butter a 9x5-inch loaf pan. Line with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together on high speed until light and fluffy, about 4 minutes, stopping to scrape down the bottom and sides of the bowl. Add the honey mustard and vanilla, beating to combine.
Drizzle in the beaten eggs, a little at a time, mixing to incorporate after each addition, stopping to scrape down the sides as well.
In a medium bowl, combine the flour, baking powder, and salt. Gradually add this to the butter mixture and mix, on low speed, just until the flour is incorporated. Scrape the mixture into the prepared pan and use an offset spatula to smooth the top.
Bake for 50-60 minutes, until a toothpick comes out clean when inserted in the center, the top is richly browned, and springs back when touched. Remove from the oven and let cool on a wire rack for about 45 minutes. Remove from the pan and let cool completely before slicing.
Serve with whipped cream and fruit.