Honey Vanilla Pound Cake

Honey Vanilla Pound Cake – recipe by Ina Garten. Makes one 8 inch loafI am always looking for reasons to bake. Bake to say thank you, as a hostess gift or party favors. I baked this cake for a friend who had invited us over for dinner. I made a little basket with this cake, Ina’s fresh raspberry sauce, fresh raspberries, raspberry zinger tea and honey.


  • 1/2 pound (2 sticks) unsalted butter, at cool room temperature
  • 1 1/4 cups sugar
  • 4 extra-large eggs, at room temperature
  • 2 tablespoons honey
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon grated lemon zest
  • 2 cups sifted cake flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder

Method:Preheat the oven to 350 degrees. Grease the bottom of an 8 1/2 by 41/2 by 21/2 -inch loaf pan. Line the bottom with parchment paper, then grease and flour the pan. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium speed for 3 to 4 minutes until light.

Meanwhile put the eggs,honey ,vanilla,and lemon zest in a glass measuring cup but do not combine. 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.

Sift together the flour, salt and baking powder. With the mixer on low speed, add it slowly to the batter until just combined.

Finish mixing the batter with a rubber spatula and pour it into the prepared pan.

Smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes, turn out onto a baking rack, and cool completely.

Note from Ina: If you allow the butter to sit at room temperature for about 1 hour, it will be at “cool room temperature”.


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