Honey Vanilla Pound Cake

How good does Honey Vanilla Pound Cake sound?

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When I saw this honey recipe from Ina Garten I just couldn’t pass it up…

You can slice it and serve it with fresh berries and vanilla ice cream for dessert, toasted with a little butter and drizzle of honey,  or just warm it up for a quick mid-day (or midnight) snack! It would be beautiful to serve at a tea party, too 🙂

AND… you could wrap it up and it would also make a terrific gift…. Hmmm, so many possibilities!

THE PREP:

The only prep is to… 1. Pre-heat your oven to 350°F and 2. Ready your baking pan.

Grease and flour an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan (I used a 9 x 5 loaf pan and it worked fine). Then, line the bottom of the pan with parchment paper. Grease the top of the parchment and flour it.

TIP: Trace the bottom of the pan on the paper and cut just barely inside of that line to get a perfectly-sized piece of parchment.

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Here is a quick “How-to” Video if you need some more visual help for how to bake a cake (including greasing/flouring/lining the pan!)

DRY INGREDIENTS:

Sift together cake flour, baking powder, and salt in a small/ medium bowl…

You want to use cake flour as opposed to all-purpose flour. Cake flour is more finely milled and it has a high starch content. This will make the crumb of the cake even more tender. You should be able to find the cake flour in the baking aisle along with the other flours.

WET INGREDIENTS:

Start by creaming together (cool) room-temperature butter and granulated sugar for 3-5 minutes in a LARGE mixing bowl…

What does “cool” room-temperature mean? A magazine called Cook’s Illustrated suggests that you allow your butter to come almost to room temperature so that it’s softened but still a bit cool from the fridge. This is supposed to give you the best crumbly pound cake texture. I am sure they have done a lot of experimenting so I trusted their guidance!!

Taking the time to cream the butter and sugar together well will make the mixture nice and fluffy and will result in a lighter, more delicious cake so it’s worth the couple of extra minutes!

Use a 2 cup liquid measuring cup and crack in 4 EXTRA-large eggs that are at room temperature. Usually baking recipes require large eggs but this recipe is an exception!

To the eggs, add honey, vanilla extract, and lemon zest… No need to mix them together!

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Pour the egg mixture into the creamed butter/sugar, allowing just one egg to drop in at a time. Once an egg is incorporated, pour in another egg. You can’t over-beat the batter at this point, so really go to town and get it mixed together well!

Add the flour mixture slowly or in batches… this is when you CAN over-beat the mixture, so mix it just enough to incorporate the dry ingredients and then STOP MIXING!

Use a spatula to fold in anything that got stuck to the sides or bottom of the bowl and wasn’t quite mixed in…

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LET’S GET THIS CAKE BAKIN’!

Pour the cake batter into your prepared loaf pan, then use a spatula to smooth out the top as evenly as possible.

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Bake the pound cake at 350°F for 50-60 minutes, just until a toothpick comes out clean…

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Take the pan out of the oven and allow it to cool on a wire rack for about 15 minutes before turning out the cake…

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Turn it out of the pan… it should come out SUPER easily if you buttered, floured and lined your pan…

Allow it to cool COMPLETELY on a baking rack. Then place it on a serving plate, cover it, and store at room temperature until you’re ready to eat it!

It’s delicious right out of the pan so cut yourself a quick slice while it’s still warm!… SO moist and WONDERFUL!! I didn’t even need any toppings…

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THE COST: Just $5.87 to make ONE recipe of this cake! DEFINITELY budget-friendly! 🙂

RECIPE: Here is Ina Garten’s Recipe and here is a Shopping List!

Happy Economical Eating! ~Jenna

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