Photo: Honey Vanilla Pound Cake Recipe
Ingredients
- 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
Directions
Preheat the oven to 350 degrees. Grease the bottom of an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Line the bottom with parchment paper, then grease and flour the pan.
In the bowl of an electric mixer fitted with the 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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 83 reviews
By clairepintacura...
Crystal Lake, 52
on June 09, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have always like watching her show and have made many of her recipes. Unfortunately, this one did not pan out. While it was flavorful, it was extremely dry. Very disapponted, but will not discourge me from using her other recipes.
By dociarose
Dayton
on May 22, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a tricky recipe - worth tinkering with to get right however. I had the correct size pan and the batter over-filled it when it finished cooking. Somehow I also managed to over brown the top...suspicious that the flaw is in the recipe. Despite all this - its surprisingly tasty - I trimmed off the hard, over browned edges and added a glaze of 2 tablespoons of lemon juice and a cup of confectionary surger which made the top more presentable - the actual texture and taste of the cake was quite nice. Doesn't equal her lemon yoghurt cake but its still very nice!
By imqreid_10549262
Bartlett, IL
on April 21, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe differs from the recipe I use, from the House Beautiful (2007 magazine, for "Ina's Honey Vanilla Pound Cake". It calls for 1 3/4 cups sifted cake flour, not 2 cups. (If you don't have cake flour, all purpose flour can be used, minus 3 tablespoons. I use 1 1/2 cups and then sift the flour. The cooking time is 325, not 350. I find if I put it on the middle rack for 55 minutes, then move it to the lower rack (two down for another 20 minutes, it turns out perfect, and yummy every time!
Read all 83 reviews