20 Feb Pound for Pound
As spring approaches, a classic pound cake is a wonderful way to welcome the season. A lighter alternative to the heavier cakes and desserts from the winter holidays, a slice of pound cake pairs beautifully with berries, can be topped with a delicate icing or served simply plain with no adornment. It’s also versatile in that it can be served as breakfast with fresh fruit or as a satisfying treat after dinner.
My favorite go-to recipe for pound cake comes from Ina Garten and when baked in the Nordic Ware cast aluminum pans, the end result is not only a flavorful cake but one that is appealing in presentation which is sure to delight!
Honey Vanilla Pound Cake (Makes one 8-inch loaf)
- ½ pound (2 sticks) unsalted butter at cool room temperature (let butter sit for about one hour at room temperature)
- 1 ¼ cups sugar
- 4 extra-large eggs, at room temperature
- 2 tablespoons honey
- 2 teaspoons pure vanilla extract
- 1 teaspoon grated lemon zest
- 2 cups sifted cake flour
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- Preheat the oven the 350 degrees. Grease the bottom of an 8 ½ x 4 ½ x 2 ½ inch loaf pan. Line the bottom with parchment paper, then grease and flour the pan (if using a Nordic Ware cast pan, parchment paper is not necessary).
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 4 minutes, until light. 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 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 rubber spatula 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.
Special Note: Feature Image for this blog post courtesy of Congerdesign at Pixabay.