Recipe courtesy of Ina Garten
Recipe courtesy of Ina Garten
Episode:
Market Day
Honey Vanilla Pound Cake
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- Level: Easy
- Total: 1 hr 35 min
- Prep: 20 min
- Inactive: 15 min
- Cook: 1 hr
- Yield: one 8-inch loaf
- Level: Easy
- Total: 1 hr 35 min
- Prep: 20 min
- Inactive: 15 min
- Cook: 1 hr
- Yield: one 8-inch loaf
Ingredients
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.
