Honey Vanilla Pound Cake

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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.

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Excelent flavor, easy to make. I'll continue making this bread its a keeper.... ;

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This was very good. Although, I agree to lower oven temp to 325. Mine took almost an hour to cook through at 350 and the top was getting really golden brown. Also, add 1 tsp more of lemon zest if you want more lemony flavor.

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I made this cake and the flavor was good, but it was a little bit dry.

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I made this a few months ago, and am about to make it again. I did lower my oven a little and it worked just fine. I also used the seeds of a vanilla bean and less vanilla extract. My husband and I loved this cake.

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Quite good, not outstanding. I removed about a half cup of batter before baking and the recipe worked. I think the amount of batter is too much for an eight inch loaf pan and that's why so many complained of undercooked centers. Ina's pan looks like a high-end William's-Sonoma variety as opposed to the supermarket variety and it holds more batter. I recorded the show and noticed her batter leaves space for rising. In my pan, the batter would have been level with the rim.

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I just made this and it turned out good. I baked it at 300* for about an hour, decreased the sugar to 3/4 cup (and still is too sweet and added a chocolate ganache on top. Without the chocolate is was just too simple and not too presentable.

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I have made this recipe several times with success. Having made pound cakes for years, I knew 350 degrees would not produce a great pound cake. I adjusted the temperature to 325 (pound cake recipes require slow baking - 275-300 degrees.I really like the taste and texture of this pound cake. It is moist and not too sweet!

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Made this cake with my children today and it came out perfect. The lemon zest flavor came through beautifully, I will definitely use this recipe again.