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.