Honey Vanilla Pound Cake
Votes: 3
Time: 1 hour 35 minutes
Complexity: easily
Quantity: 1 loaf (20 cm)
Complexity: easily
Quantity: 1 loaf (20 cm)
A touch of honey adds a touch of sweetness to this simple pound cake recipe by Ina Garten, while the added flour ensures a delicate, fluffy finish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 230 g unsalted butter at room temperature (do not overheat)
- 1 and 1/4 cups sugar
- 4 very large eggs at room temperature
- 2 tablespoons of honey
- 2 tsp natural vanilla extract
- 1 teaspoon grated lemon zest
- 2 cups sifted confectionery flour (flour with starch)
- 1 teaspoon coarse salt
- 1/2 tsp baking powder
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Cooking the dish according to the recipe:
- Preheat the oven to 180 degrees Celsius. Grease the bottom of a 22 x 11 x 6 cm loaf pan. Line the bottom with parchment paper, grease the pan again, and dust it with flour.
- In the bowl of an electric mixer using the paddle attachment, beat the butter and sugar on medium speed until pale and fluffy, about 3-4 minutes. Meanwhile, place the eggs, honey, vanilla extract, and lemon zest in a glass measuring cup, but do not mix.
With the mixer on medium-low speed, add the egg mixture one yolk at a time, scraping the batter from the edges of the bowl. Make sure the previous yolk is fully incorporated before adding the next one. - Mix the flour, salt, and baking powder. With the mixer on low speed, slowly fold it into the dough and mix well. Stir the dough again with a silicone spatula and pour it into the prepared pan. Smooth the top.
Bake for 50-60 minutes, until a toothpick comes out clean. Cool the cake for 15 minutes, then turn it out onto a wire rack and let it cool completely.
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