Your family and friends will enjoy this delicious Honey Vanilla Pound Cake, courtesy of the Food Network. It’s perfect for an afternoon snack, dessert, or to celebrate National Pound Cake Day on March 4.
Preheat the oven to 350 degrees Fahrenheit. Prepare an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan by greasing the bottom, lining it with parchment paper, and then greasing and flouring the pan.
In a stand mixer, cream 1/2-pound unsalted butter (at room temperature) and 1 1/4 cups sugar on medium for 3 to 4 minutes until light. In a separate glass measuring cup, add 4 extra-large eggs, 2 tablespoons of honey, 2 teaspoons of vanilla, and 1 teaspoon of grated lemon zest without mixing. Reduce the mixer speed to medium-low and gradually add the egg mixture one egg at a time, ensuring each is fully incorporated before adding the next.
In another bowl, sift together 2 cups of cake flour, 1 teaspoon kosher salt and 1/2 teaspoon baking powder. With the mixer on low speed, gradually add the flour mixture to the batter until just combined.
Transfer the batter into the prepared pan, smooth the top, and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool for 15 minutes before transferring to a wire rack to cool completely.