Sunday, January 23, 2011

Honey Vanilla Pound Cake

Let's talk about things that make me happy.

Like how sunshine on a winter Seattle day can completely change your mood.

Or how your friends in Norway and Iowa just happen to be online at the same time that you are and with that perfect timing you get to see their lovely faces and share some pretty silly stories .

And what about sitting at a cafe towards the end of the day and somebody else's dog chooses YOUR lap to sit on, chooses YOU to cuddle with.

Oh and let's not forget about the smell of warm fresh honey vanilla pound cake calling your name as it cools on the counter. You will want this smell too. Try it.

Honey Vanilla Pound Cake
courtesy of Ina Garten

1/2 pound (2 sticks) unsalted butter, at cool room temperature
1 1/4 cups sugar
4 extra-large eggs, at room temperature
2 tablespoons honey
2 teaspoons vanilla 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 inch loaf pan. Line the bottom with parchment paper, then grease and flour the plan.

In the bowl of an electric mixer fitted with the paddle attachment, cream 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. Cool for 15 minutes, turn out onto a baking rack, and cool completely.

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