Honey Vanilla Pound Cake

This is another recipe from my Barefoot Contessa Back to Basics cookbook by Ina Garten.

INGREDIENTS

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 mild 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

DIRECTIONS

Preheat 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 and 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 3-4 minutes, until light. Meanwhile, put the eggs, honey, vanilla and lemon zest in a glass 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. Finishing mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top.

Bake for 50-60 minutes, until a knife through the center comes out clean. Cool for 15 minutes in the pan and then turn out and place on a baking rack to allow it to cool completely.