Honey Vanilla Pound Cake

 From Back to Basics - Ina Garten

Ingredients:

2 sticks unsalted butter, at cool room temperature (about 1 hour)

1 1/4 cups sugar

4 large eggs, at room temperature

2 T honey

2 t vanilla extract

1 t grated lemon zest

2 cups sifted cake flour

1 t salt

1/2 t baking powder

Directions:

Preheat oven to 350 degrees. grease a loaf pan. Line bottom with parchment paper.

In bowl of a electric mixer with the paddle attachment, cream 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, do not combine. With the mixer on medium low speed, add egg mixture, one at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg. Scrape in rest of ingredients.

Sift together the four, 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.