Honey Vanilla Pound Cake

Recently, I purchased a large amount of strawberries at a great price, so I wanted to use them in a few new recipes.  I decided on a strawberry rhubarb pie and strawberry shortcake using this pound cake.  Both were terrific and perfect for the heat wave we’re having.  It finally feels like summer and these desserts have summer written all over them!

Ina Garten never disappoints so I knew this would be a hit!  I don’t know whose recipes I like more – the Barefoot Contessa or the Pioneer Woman?!

Honey Vanilla Pound Cake

{Source:  Ina Garten’s Back to Basics cookbook p. 208}

2 sticks of unsalted butter, at cool room temperature {leave it set out for 1 hour}

1-1/4 cups sugar

4 extra large eggs, at room temp

2 tablespoons honey

2 teaspoons pure vanilla extract

1 tsp grated lemon zest

2 cups sifted cake flour {I sifted together 1/4 cup corn starch with 1-3/4 cups Ap flour for a substitute}

1 teaspoon kosher salt {I used 3/4 tsp}

1/2 tsp baking powder

Preheat the oven to 350 degrees.  Grease the bottom of a 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 entire pan.

With an electric mixer, cream the butter and sugar on medium speed for 3-4 minutes, until light.  Meanwhile, put the eggs, honey, vanilla, and zest in a glass measuring cup, but do not combine.

With the mixer on medium-low, add the egg mixture, one egg at a time.  Allow each egg to become incorporated before adding the next egg.  Scrape the paddle and sides of the bowl occasionally.

Sift together the flour, salt, and baking powder.  With the mixer on low, gradually add it 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 50-60 minutes or until toothpick comes out clean.  {Mine took closer to 60 minutes until a toothpick came out clean and it was quite dark on top, but not burnt…it didn’t affect the taste either.  It may have gotten so dark because I used a coated non-stick pan?  I’ve heard that those cause browning to whatever you are baking.}

Cool for 15 minutes, then turn out onto a baking rack and cool completely.

Enjoy! 🙂

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