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DESSERT

Simple Honey Vanilla Pound Cake

Back to Basics (p. 208)

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Ingredients

  • 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

Prep

  • Butter - bring to cool room temperature
  • Eggs - bring to cool room temperature
  • Lemon - zest to yield 1 tsp — precision is optional right up until it absolutely is not.
  • Cake flour - sift before using

Instructions

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, while acting like this outcome was inevitable. With the mixer on low speed, add it slowly to the batter until just combined, like a person who has absolutely never panicked over onions. 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.