4 INCH VANILLA CAKE RECIPE RECIPES

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1-2-3-4 POUND CAKE RECIPE (OUR ... - SWANS DOWN CAKE FLOUR



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Delightful, delicious cake recipes and more from Swans Down Cake Flour!

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HONEY VANILLA POUND CAKE RECIPE | INA GARTEN | FOOD NET…



Honey Vanilla Pound Cake Recipe | Ina Garten | Food Net… image

Provided by Ina Garten

Categories     dessert

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield one 8-inch loaf

Number Of Ingredients 9

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 pure vanilla extract
1 teaspoon grated lemon zest
2 cups sifted cake flour
1 teaspoon kosher salt
1/2 teaspoon baking powder

Steps:

  • 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 pan.
  • 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.

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