Description
Ina Garten’s honey vanilla pound cake delivers pure comfort with rich, golden flavors that melt on your palate. Rich butter, sweet honey, and fragrant vanilla create a luxurious dessert that invites you to savor each delectable slice.
Ingredients
Scale
Main Ingredients:
- 2 cups sifted cake flour (240g)
- ½ pound (2 sticks) unsalted butter, at cool room temperature (225g)
- 4 extra-large eggs, at room temperature
- 1 ¼ cups sugar (250g)
Flavor Enhancers:
- 2 tablespoons honey (30ml)
- 2 teaspoons pure vanilla extract (10ml)
- 1 teaspoon grated lemon zest
Dry Seasonings:
- 1 teaspoon kosher salt (5g)
- ½ teaspoon baking powder (2g)
Instructions
- Carefully prepare an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan (21.5 x 11.5 x 6.5 centimeters) by greasing the bottom, lining with parchment paper, then lightly dusting with flour to ensure easy cake removal.
- Position the oven rack in the center and heat to 350°F (175°C), creating an ideal baking environment for the delicate cake.
- In a stand mixer fitted with a paddle attachment, cream unsalted butter and granulated sugar at medium speed until the mixture becomes pale, voluminous, and forms soft peaks, approximately 3-4 minutes.
- Whisk together eggs, honey, vanilla extract, and fresh lemon zest in a separate measuring cup, creating a fragrant liquid mixture that will enhance the cake’s flavor profile.
- Gradually incorporate the egg mixture into the butter-sugar base, adding one egg at a time and allowing each to fully integrate before the next addition, maintaining a smooth and consistent texture.
- Sift cake flour, kosher salt, and baking powder through a fine-mesh strainer to eliminate potential lumps and ensure even distribution of dry ingredients.
- Gently fold the sifted dry ingredients into the wet mixture using low mixer speed, stopping just as the ingredients combine to prevent overmixing and maintain the cake’s delicate structure.
- Transfer the batter into the prepared loaf pan, using a spatula to spread evenly and create a level surface for uniform baking.
- Bake in the preheated oven for 50-60 minutes, monitoring the cake’s progress and testing doneness by inserting a toothpick into the center – it should emerge clean with minimal crumbs.
- Allow the cake to rest in the pan for 15 minutes, then carefully invert onto a wire cooling rack, permitting complete cooling before slicing and serving.
Notes
- Cool the cake slowly on a wire rack, preventing moisture loss and ensuring clean, neat slices.
- Verify cake doneness by inserting a toothpick into the center; a clean pick means perfect baking.
- Gently incorporate eggs individually, maintaining batter smoothness and promoting optimal rising.
- Sift cake flour thoroughly to create an incredibly light, delicate cake texture.
- Bring butter and eggs to room temperature for seamless ingredient integration and consistent mixing.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 365 kcal
- Sugar: 31 g
- Sodium: 135 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 110 mg