Saturday, January 14, 2012

Honey Vanilla Pound Cake

I tried a pound cake recipe I got from the food network, this cake taste so good I pretty much ate the whole I made this cake twice once in October and again for Thanksgiving

This cake remind me of Sara Lee pound cake which I love, growning up this is the cake my mom would buy when she didn't feel like baking....good memories




· 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, cream butter and sugar on medium speed for 3 to 4 minutes, until light. Put eggs, honey, vanilla, and lemon zest in a 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, don't over cook. Cool for 15 minutes, turn out onto a baking rack, and cool completely.


1. don’t over bake cake

2. you can sprinkle powdered sugar, however I liked it as is

*If you have a dessert recipe that you are having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot….

P.S. I don’t like coconut

I hope you enjoy

Bon app├ętit in Basque - On egin!

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