Honey Vanilla Pound Cake

The Barefoot Contessa knows her stuff, so when it comes to a basic and yet delicious dessert, SWEETTABLESCAPES does not think twice. The beauty of this cake is that you can easily freeze it and take it out the night before your guests arrive. Defrost in the fridge and you have a homemade dessert without the last minute rush in the kitchen. It will keep 6 months in the freezer and will be delicious with roasted fruit in the winter and whipped cream with berries in the summer. How easy is that!

You’ll need:


  • 1/2 pound (2 sticks)unsalted butter, at cool room temperature
  • 1 1/4 cups sugar
  • 4 extra-large eggs, at room temperature
  • 2 tablespoonshoney
  • 2 teaspoons purevanilla 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-inchloaf pan. Line the bottom with parchment paper, then grease and flour the pan.


In the bowl of an electric mixer fitted with the paddle attachment, cream the butter andsugar on medium speed for 3 to 4 minutes, until light. Meanwhile, put the eggs, honey, vanilla, andlemon 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. Finish mixing the batter with a rubberspatula 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. Cool for 15 minutes, turn out onto a baking rack, and cool completely.


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