Monday, November 26, 2007

Barefoot Contessa's Honey Vanilla Pound Cake

½ lb. (2 sticks) unsalted butter at room temp.
1 ¼ c. sugar
4 xtra large eggs at room temp.
2 T. mild honey
2 t. vanilla
1 t. grated lemon zest
1 ¾ c. sifted cake flour
1 t. kosher salt
½ t. baking powder

Preheat over to 325.
Grease and flour an 8 ½ x 4 ½ x 2 ½ inch loaf pan.
Line the bottom with parchment paper.
Cream butter and sugar on med. Speed for 3-4 min.
Meanwhile, put eggs, honey, vanilla, and lemon zest in a bowl.
With the mixer on med. Low speed, add the egg mixture, one egg at a time.
Sift together the flour, salt, and baking powder.
With the mixer on low speed, add it very slowly to the butter and egg mixture until just combined.
Finish mixing with a rubber spatula and pour into pan.
Smooth the top.
Bake for 50-60 minutes until toothpick comes out clean.
Cool for 15 minutes.
Cool completely on a baking rack.

The Barefoot Contessa suggests making this and storing it in your freezer for those times when unexpected visitors drop by. It's a fantastic treat.