HONEY VANILLA POUND CAKE
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.
HONEY VANILLA POUND CAKE
This is a simple little pound cake with lots of flavour from the butter,honey and vanilla. Use a darker honey to get the most flavour, do not use buckwheat, it is too bitter; I use my favourite - wildflower honey. This cake is nice served with Honeyed Mixed Berries. recipe#294139 Enjoy! Source: LCBO Food & Drink magazine
Provided by Elly in Canada
Categories Dessert
Time 1h
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325ºF (160ºC).
- Butter an 8 x 4-inch (1.5-L) metal loaf pan.
- Combine flour and baking powder in a bowl. In a large bowl, using an electric mixer, beat butter with sugar until very pale and fluffy.
- Beat in eggs until blended. Beat in honey and vanilla.
- Using a wooden spoon, stir in flour mixture in 2 additions, just until blended.
- Spread into prepared pan, smoothing top.
- Bake for about 45 minutes or until a tester inserted in the centre comes out clean. Let cool in pan on a wire rack for 20 minutes.
- Remove pan and let cake cool completely on rack.
- Cut cake into slices with a serrated knife. Serve topped with Honeyed Mixed Berries.
Nutrition Facts : Calories 418.1, Fat 23.1, SaturatedFat 13.8, Cholesterol 147.2, Sodium 247.5, Carbohydrate 47, Fiber 0.7, Sugar 27, Protein 6.1
HONEY VANILLA POUND CAKE
Steps:
- 1. Preheat oven to 325.
- 2. Grease and flour 8 1/2 X 4 1/2 X 2 1/2 loaf pan.
- 3. Line the bottom with parchment paper.
- 4. Cream the butter and sugar on medium speed for 3 to 4 minutes, until light.
- 5. Meanwhile, put the eggs, honey, vanilla and lemon zest in a glass measuring cup.
- 6. 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.
- 7. Sift together the flour, salt and baking powder.
- 8. Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top.
- 9. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
- 10. Cool for 15 minutes, turn out on a baking rack, and cool completely.
HONEY VANILLA POUND CAKE
From an adorable bed and breakfast in playa del rey, california. I tasted this for breakfast and just had to have the recipe! A really special pound cake. This would be perfect for strawberry shortcake too.
Provided by sofie-a-toast
Categories Breakfast
Time 1h
Yield 1 cake
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F Grease and flour a bundt pan.
- Cream the butter and sugar on med. speed for 3-4 minutes until light. Meanwhile, put the eggs, honey, vanilla and lemon zest in a measuring cup without mixing. With the mixer on med, 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.
- In another bowl, mix 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 the batter with a rubber spatuala and pour it into the prepared pan. Smooth the top. Bake for 50-60 minutes until a toothpick inserted in the center comes out clean. Cool for 15 minutes, turn out onto baking rack, and cool completely.
Nutrition Facts : Calories 5901.8, Fat 308.1, SaturatedFat 184.8, Cholesterol 1848.1, Sodium 4238.7, Carbohydrate 719.5, Fiber 9.7, Sugar 454.9, Protein 76.3
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