½pound2 sticks unsalted butter, at cool room temperature (see Note)
1 ¼cupssugar
4large eggsroom temperature
2Thoney
2tsppure vanilla extract
1tspgrated lemon zest
2cupssifted cake floursee Note
1tspkosher salt
½tspbaking powder
Instructions
Preheat oven to 350 degrees F. Grease the bottom of a loaf pan and line the bottom with parchment paper. Then grease and flour the pan.
Using an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 – 4 minutes, until light. While it is mixing, put the eggs, honey, vanilla, and lemon zest in a glass measuring cup but do not mix. With the mixer on medium-low speed, add the egg mixture, one egg at a time, scraping down the bowl as needed. Allow 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 – 60 minutes. A toothpick inserted in the center should come out clean. Cool for 15 minutes. Remove from pan and let completely cool on a baking rack.
Notes
NOTE. Remove from refrigerator 15 minutes or so before using. It should not be refrigerator hard, nor should it be room temperature soft. This makes a difference in the texture of the pound cake.Cake Flour Substitute. For every cup of cake flour called for in the recipe, you can substitute a combination of all-purpose flour and cornstarch. Take one cup of all-purpose flour and remove 2 Tbsp of flour. Then, add 2 Tbsp of cornstarch and sift together.