Making...

I decided to bake something other than cookies today.

Ina Garten was calling to me so I grabbed her Back to Basics cookbook.

Out popped her Honey Vanilla Pound Cake.

While it's not the best pound cake I've ever baked, it fit the bill for today.

It's heavy, dense and has a great sweetness.

I enjoyed it with a cup of tea, while dreaming of snow.

Enjoy the recipe.

Honey Vanilla Pound Cake

1/2 lb room temp. unsalted butter

1 1/4 cups sugar

4 extra large eggs, 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 oven to 350 degrees. Grease the bottom of a loaf pan.  Line the bottom with parchment paper, then grease and flour the pan.

Cream the butter and sugar for 3 to 4 mins.  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 the flour, salt and baking powder. With the mixer on low speed, add it slowly to the batter until just combined.   

Pour into the pan, smooth the top.

Bake for 50 -60 minutes.