honey vanilla pound cake

Name: Honey Vanilla Pound Cake
Ingredients: 2 stick(s) unsalted butter at cool room temperature; 1/4 cup(s) sugar; 4 - extra-large eggs at room temperature; 2 tablespoon(s) mild honey; 2 teaspoon(s) vanilla extract; 1 teaspoon(s) grated lemon zest; 1 cup(s) sifted cake flour; 1 teaspoon(s) kosher salt; 1/2 teaspoon(s) baking powder

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260 Pinches 1 Photo

Denny Keller

Covington, LA

Updated on Aug 2, 2010

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Ingredients

2 sticks unsalted butter at cool room temperature
1/4 cup sugar
4 - extra-large eggs at room temperature
2 tablespoons mild honey
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
1 cup sifted cake flour
1 teaspoon kosher salt
1/2 teaspoon baking powder

How To Make honey vanilla pound cake

Step 1

Preheat oven to 325.

Step 2

Grease and flour 8 1/2 X 4 1/2 X 2 1/2 loaf pan.
Step 3

Line the bottom with parchment paper.
Step 4

Cream the butter and sugar on medium speed for 3 to 4 minutes, until light.
Step 5

Meanwhile, put the eggs, honey, vanilla and lemon zest in a glass measuring cup.
Step 6

With the mixer on medium-low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg.
Step 7

Sift together the flour, salt and baking powder.
Step 8

Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top.
Step 9

Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
Step 10

Cool for 15 minutes, turn out on a baking rack, and cool completely.
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