Honey Vanilla Pound Cake

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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!

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came out undercooked. Unfortunately I find her recipes not consistent as compared to others such as giada.

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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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This was a disaster! It ran all out in the oven. I really wanted it to work since my husband has bees. I may try it again and reduce the baking powder.

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The cake was dry but when I checked Ina's other Pound Cake recipes (Orange and Plain Ina uses buttermilk... I don't think there is enough liquid in this recipe. I think I will just stick with Ina's Orange Pound Cake recipe in the future - it's winner!

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Batter was really good - mixed & baked as instructed - baking time is WAY off! had to bake an extra 25 minutes with a foil tent to not brown too much in order for cake to be done! When it came out, it was like a BRICK & dry. Had to cut off all the edges. Squirrels & birds are very happy. I'm going to try this 1 more time, lowering the cook temp & adding the foil tent again to see it it gets better.

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Perfect exactly as Ina instructed. We put strawberries and cream one one piece and ate another piece plain. Great gift cake!. Delicious. Thanks Ina; love your show; record it every day so I won't miss it.

Love you,

Linda

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I adore pound cake and this one is so delicious !! I was a little concerned after I read the mixed reviews , but I'm so glad I made this pound cake. It was super moist and had a nice classic pound cake flavor. I did notice that it took 65 minutes to bake, but I wasn't surprised after a lot of reviews said that it took longer to bake . I baked it at 350 as Ina said. I also put a tent of aluminum foil over the top after 50 minutes so it didn't get too brown on top. If you love pound cake , try this recipe !!!

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I was very hesitant to make this cake because of some of the reviews. But I did anyway! I agree that 350 was/is too high, especially for a pound cake. I usually bake mine at 325. I baked this cake at 325 for about an hour. I left my butter at room temperature for 30 minutes and the eggs out for an hour and a half. I creamed the butter and sugar for about 4 minutes and added the eggs one at a time medium speed.
I could definitely taste the honey when it was fully baked. I bake mine in a loaf pan. Make sure you use a glass container when you add the eggs, lemon, and honey together so that all the honey comes out easily and doesn't stick. Make sure you don't over beat the batter when you add the flour. If you do, you're cake will be dry. Just mix until incorporated. Next time I will probably add a cup of sour cream and cut back on the baking powder and salt because I could taste it a little bit but my family said they couldn't. They loved this cake and ate it in one night.

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I made this cake today and it turned out fine. However, it seemed that there was too much batter for an 8x4 pan, so I used a 9x5 pan instead and baking time was about an hour. About 15 minutes before the hour, I placed a sheet of aluminum foil on top to prevent over browning. I will definitely make this cake again. Thanks Ina.