Honey Vanilla Pound Cake

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I did exactly what the other reviewer said. I used a hand held mixer and mixed the butter and sugar for 4 minutes. I set out my butter with my eggs so it was room temp. So I put in the fridge while I got all my ingredients together. I used cake flour. I seated a whole lemon. I cooked the cake for 45 minutes and then tested it and saw it was only slightly undercooked. So I cooked it for 5 more minutes. Also I didn't have parchment paper, so I heavily buttered and lightly floured my pan. This was a success and tasted amazing. I think I'll make these for Christmas gifts! Made this recipe in Bundt cake mini pans. Buttered heavily and cooked for 25 minutes. Put Meyer lemon icing on them. So good.

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This was a controversial recipe so I was hesitant to try it because this was my first attempt at making a pound cake. Only changes: orange zest, vanilla sugar and baking it for 68-70 minutes. It started to look dark at 50 minutes, but it was raw inside. I didn't panic, I just covered it with foil and baked it for an additional 15-20 minutes, checking it every 5 minutes to make sure that I wasn't over-baking it. The result was fabulous - delicious and moist. I'm giving this recipe 4 stars because it was a pain to bake it correctly, but the taste was definitely a 5 star.

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Very good receipe! The cake is very moist and delicious. My husband and my friends loved it. I've made it several times with the finest of ingredients. It's also delicious with a scoop of vanilla ice cream.

Thanks Ina!!! By the way, I love your show it's one of my favorites.

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Good recipe!! My husband and my son love it. My husband kept telling me "delicioso", delicious. I will make it again. Thanks Ina!!!

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Okay, so I made the batter and baked the cake according to directions. When it was time to come out it seemed not done. Very wet, almost. I read on here many different outcomes, some people said it was burnt and dry, others said it was amazing. I thought maybe I needed to cook it longer but decided to follow her recipe blindly. Sure enough, all of the watery stuff dried into a nice hard glaze over the very moist cake! Amazing! Follow this recipe by faith, not by sight! A total new concept for the experienced.

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I love this recipe! I always make 2 loaf each time, add some chopped, roasted walnusts, my mom has to have a piece every day. thank you Ina!

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I made this a couple of weeks ago and although I was proud of the product that came out of the oven (nice color, easy pan removal, the end result was very dry. I did find the flavor very appealing. I froze the remaining portion and slice off a piece for the toaster for a quick breakfast...slather with lots of butter after toasting. Not giving up on Ina...she's great, but this recipe was not a keeper.

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Easy and delicious. I used agave instead of honey- same ratio. So good!

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This cake was SO easy to make.....I couldn't find cake flour so I looked online and it said for every cup of flour remove 2 tablespoons of flour and add 2 tablespoons of corn starch. I also substituted the lemon zest for orange zest! I would make this cake over and over again! Home Run Ina!! :

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Great cake! Yummy and moist. Cooked it for 60 mins on 350F (gas oven, middle rack, I added another egg and 1 stick and a half of butter instead of 2, plus 3 tablespoons of honey and 3 teaspoons of vanilla. It is called a "Honey and Vanilla" cake. Came out perfect, my daughters can't get enough :