1 loaf
DESSERT
Ina Garten Back to Basics (p. 208)
Unsalted butter - 2 sticks
Eggs - 4
Sugar - 1 1⁄4 cups
Honey - 2 tbl
Vanilla extract - 2 tsp
Cake flour - 2 cups
Baking powder - 1⁄2 tsp
Lemons - 1
Butter - bring to cool room temperature
Eggs - bring to cool room temperature
Lemon - zest to yield 1 tsp
Cake flour - sift before using
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 a paddle attachment (or by hand), 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, 1 tsp salt, 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.