Ina Garten Honey Vanilla Pound Cake

Ina Garten’s Honey Vanilla Pound Cake is made with butter, sugar, eggs, honey, vanilla extract, lemon zest, cake flour, kosher salt, and baking powder. This delicious pound cake recipe creates a tasty dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 8 people.

More Ina Garten Recipe:

• Ina Garten Olive Oil Cake
• Ina Garten American Flag Cake
• Ina Garten Yogurt Lemon Cake

?Why You’ll Love Honey Vanilla Pound Cake Recipe

• Perfectly Moist Texture: This cake is made with a generous amount of butter and eggs, creating a rich and moist texture that melts in your mouth.
• Balanced Sweetness: The combination of honey and sugar provides just the right amount of sweetness, without being too overpowering.
• Subtle Lemon Flavor: A touch of grated lemon zest adds a refreshing citrus note that complements the vanilla and honey perfectly.
• Versatile Dessert: Whether enjoyed on its own or paired with fresh fruit, cream, or a drizzle of honey, this cake is a versatile dessert for any occasion.
• Easy to Make: Despite its sophisticated flavor, this recipe is straightforward and easy to follow, making it perfect for both beginners and experienced bakers.

?Ina Garten Honey Vanilla Pound Cake Ingredients

• 1/2 pound (2 sticks) unsalted butter, at cool room temperature (225g)
• 1 1/4 cups sugar (250g)
• 4 extra-large eggs, at room temperature
• 2 tablespoons honey (30ml)
• 2 teaspoons pure vanilla extract (10ml)
• 1 teaspoon grated lemon zest
• 2 cups sifted cake flour (240g)
• 1 teaspoon kosher salt (5g)
• 1/2 teaspoon baking powder (2g)

?How To Make Ina Garten Honey Vanilla Pound Cake

• Preheat the Oven: Preheat your oven to 350°F (175°C). Grease the bottom of an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan (21.5 x 11.5 x 6.5cm). Line the bottom with parchment paper, then grease and flour the pan.
• Cream the Butter and Sugar: 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 and fluffy.
• Prepare the Egg Mixture: In a glass measuring cup, add the eggs, honey, vanilla extract, and lemon zest, but do not combine them yet.
• Add the Eggs: With the mixer on medium-low speed, add the egg mixture to the butter-sugar mixture one egg at a time, scraping down the bowl after each addition and allowing each egg to be fully incorporated before adding the next.
• Sift the Dry Ingredients: Sift together the cake flour, kosher salt, and baking powder in a separate bowl.
• Mix the Batter: With the mixer on low speed, slowly add the sifted dry ingredients to the batter, mixing until just combined. Finish by folding the batter gently with a rubber spatula.
• Prepare the Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake the Cake: Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Cool the Cake: Let the cake cool in the pan for 15 minutes, then turn it out onto a baking rack to cool completely before serving.

?Recipe Tips

• Room Temperature Butter and Eggs: Let the butter and eggs warm up to room temperature before starting. This helps mix everything smoothly.
• Sift the Flour: Don’t forget to sift the cake flour. It makes the cake lighter and fluffier.
• Add Eggs One by One: Mix in each egg one at a time to keep the batter smooth and help the cake rise well.
• Test with a Toothpick: To see if the cake is done, poke the center with a toothpick. If it comes out clean, the cake is ready.
• Let the Cake Cool: Cool the cake in the pan for 15 minutes, then move it to a rack to finish cooling. This helps it stay moist and slice neatly.

?How To Store Leftovers Honey Vanilla Pound Cake?

• Refrigerate: Let leftovers honey vanilla pound cake cool to room temperature first. Then, wrap it in plastic wrap or put it in an airtight container. You can refrigerate it for up to 5 days.
• Freeze: After leftovers honey vanilla pound cake cools completely, wrap it in plastic wrap and place it in a freezer-safe bag or container. You can freeze it for up to 3 months. To thaw, put it in the fridge overnight before serving.

?What To Serve With Honey Vanilla Pound Cake?

This moist Honey Vanilla Pound Cake pairs well with fresh berries, whipped cream, vanilla ice cream, or a drizzle of honey. It can also be served alongside a cup of tea, coffee, fruit compote, or yogurt for a delicious dessert.

FAQ’S:

More Ina Garten Recipe:

• Ina Garten Vanilla Cream Cheese Pound Cake
• Ina Garten Coconut Cake
• Ina Garten Blueberry Lemon Cream Cake

Ina Garten Honey Vanilla Pound Cake Nutrition Facts

Serving Size: 1 slice

• Calories: 360
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 90mg
• Sodium: 180mg
• Potassium: 70mg
• Total Carbohydrate: 50g
• Dietary Fiber: 0g
• Sugars: 35g
• Protein: 4g