One of my girlfriend’s made this cake for me and I just knew Forrest would love it. I didn’t have extra large eggs, so I had to modify the recipe. The cake rose very high and browned very quickly. I think a lower temperature for a litle bit longer would have been the best way to go.
Honey Vanilla Pound Cake
adapted from Ina Garten
1/2 pound unsalted butter, room temperature
1 1/4 c sugar
5 large eggs, room temperature
2 T honey
2 t pure vanilla extract
1 t lemon zest
2 c sifted cake flour
1 t kosher salt
1/2 t baking powder
Preheat oven to 350. Grease the bottom of an 8 1/2 x 4 1/2 x 2 1/2″ 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 measureing cup but do not combine. Wit the mixer on medium-low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each eggg 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 spatul 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.