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Ingredients

Prep Notes (one per line) 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.