Honey Vanilla Pound Cake

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 mild honey
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest
1 3/4 cups sifted cake flour
1 teaspoon kosher salt
1/2 teaspoon baking powder

Preheat the oven to 325 degrees. Grease and flour an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan. Line the bottom with parchment paper.

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. 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 very slowly to the butter and egg mixture 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 on a baking rack, and cool completely.

(Freezing directions: If you freeze the pound cake, wrap it tightly in plastic wrap and then again in aluminum foil. Serve within six months. Defrost the cake slowly by placing it in the refrigerator overnight and then serve it at room temperature.)

[ via The Barefoot Contessa, House Beautiful magazine, March 2007 ]

Comments

[Jami Leigh]

This sounds so easy and delicious