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.
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By imqreid_10549262
Bartlett, IL
on April 21, 2013
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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!
By jeya
on April 15, 2013
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came out undercooked. Unfortunately I find her recipes not consistent as compared to others such as giada.
By zcarol
on March 25, 2013
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I really enjoy Ina's shows but I have not always had the same success she has with her recipes. I baked the honey and lemon pound cake a couple of times now and each time it has been very, very dry and I have followed the recipe to the letter. I have also found that it maybe a typo in some of her books but I have never baked any of the cakes at 325F as she has done they don't rise and are not good. I always use 350F for these types of cakes/loaves. The loaf does taste good but we end up putting fruit and cream on it to make it more moist.
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