| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 20 min |
| Inactive: | 15 min |
| Cook: | 1 hr |
| Yield: | one 8-inch loaf |
| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 20 min |
| Inactive: | 15 min |
| Cook: | 1 hr |
| Yield: | one 8-inch loaf |
Ingredients
- 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
Instructions
- 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.
Reviews
I made this in a stoneware loaf pan and it took way too long to cook at 350F. I tented it at 60 minutes with foil, then had to cook about 20 minutes longer to cook the center fully. I dropped the temperature to 325F and although it cooked through, the edges were very crisp and the the colour was more brown / overcooked. Disappointed with the result.
This is a REALLY good pound cake
i was cooking the pound cake and it was really brown so i took it out and the inside was RAW. So i put it at 300 degrees for a few minutes and it was good.
Best pound cake recipe. It’s requested by my guest when ever I host a dinner. Turns out perfectly every time and I’ve been making it for years.
It just didn’t turn out for me… I was disappointed I normally love Ina’s recipes. It was so browned on the outside and raw on the inside. Use cake flour and everything like she said.
This is excellent. Mine turned out perfectly, baked for 55 minutes. I was very careful, after reading other reviews, to have the ingredients at the temperature specified — either room temp or cool room temp. It also didn’t look completely cooked in the middle (it puffed nicely) but the toothpick was clean after inserting and after cooling, the cake was cooked through. Definitely will make again.
Made this today. Delicious! Will make again.
After reading several of the previous reviews, I decided to bake my cake at a lower temp (325) hoping to avoid the soggy center and over done edges——didn’t work. The texture of the cake is good but I don’t think the honey adds to the flavor. Won’t bake again but if you do, I suggest baking in several smaller pans.
Tasted delicious but had to tent with foil after 55 minutes and bake an additional 20 minutes for 75 total and the center still caved in and didn’t completely rise. The result was drier sides and end pieces and a very moist (almost underdone) center. But the taste was great.
Burnt edges before the middle was baked. I was going to bring this to my neighbor for her birthday but now I am not. The batter tasted very good but the presentation is a flop. Will not make this again even if it taste good.