Tuesday, May 19, 2009

Honey Vanilla Pound Cake

While looking through an old House Beautiful, i found this Barefoot Contessa recipe. Most of her recipes are to shee shee for me, but this one intrigued me because it is:
1. easy.
2. homeade pound cake (who can't love that)
3. freezer friendly!! (which is also pretty hard to resist)

1/2 pound unsalted butter, room temp
1 & 1/4 cups sugar
4 extra large eggs at room temperature
2 T mild honey
2 tsp pure vanilla extract
1 tsp grated lemon zest
1 & 3/4 cups sifted cake flour
1 tsp kosher salt
1/2 tsp baking powder

Preheat oven 325 F. Grease and flour 8x4X2 inch loaf pan.

Cream the butter and sugar on medium speed for 3-4 minutes. Meanwhile, put the eggs, honey vanilla, and lemon in a glass measuring. With the mixer on med-low, add the egg mix one egg at a time allowing egg to incorporate.

Sift together flour, salt, and baking powder. On low speed, add very slowly to the wet mix. until just combined. Pour in pan and smooth top. Bake for 50-60 minutes till toothpick comes clean. When completely cool, wrap in plastic wrap then alum foil to keep in freezer for 6 months.

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