Honey Vanilla Pound Cake

It was KZ’s birthday last weekend and I made her a cake. She is not a huge cake person so I decided on this – Honey Vanilla Pound Cake – that has some of her favorite flavors. This cake also has lemon zest, another KZ favorite! Top it off with some lemon icing and you have the perfect Birthday Cake!This is a pretty straight forward cake to make. Not too many ingredients and not too many directions. You can have this done in no time!Once it is all mixed up time to pour it into a prepared pan. Butter the bottom of the pan then place a piece of parchment paper in the bottom. Butter the paper then dust pan with flour. (gluten free, of course). Pour batter into pan and smooth the top. This will take about 50-60 minutes to bake in a preheated 350 degree oven. When a toothpick comes out of the center clean, it is done.Let cool on in pan on a wire rack for 15 minutes. Remove from pan and cool completely. Once cool make the icing and top each slice individually and enjoy. Cheers!


This recipe courtesy of Ina Garten.


1/2 pound (2 sticks) unsalted butter, at cool room temperature
1 1/4 cups sugar
4 extra-large eggs, at room temperature
2 tablespoons honey
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest
2 cups sifted cake flour
1 teaspoon kosher salt
1/2 teaspoon baking powder


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.

This entry was posted in Sweets. Bookmark the permalink.

Leave a Reply