Not too sure how my previous post got deleted, but I had to repost this again since I had some people who loved this recipe!
Ingredients:
- 1/2 pound (2 sticks) unsalted butter at room temperature
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 2 tablespoon of honey
- 1 tsp of vanilla extract
- zest of one lemon
- 2 cups sifted cake flour
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 2 tablespoon of honey
- 1 tsp of vanilla extract
- zest of one lemon
- 2 cups sifted cake flour
- 1/2 tsp baking powder
- 1 tsp salt
Directions:
Preheat the oven to 350 degrees. Line a loaf pan with parchment paper and grease it (I just sprayed cooking spray on it).
In an electric mixer, cream butter and sugar for approx 5 minutes until white and fluffy and it turns into a pale white/yellow color. In a separate bowl, combine eggs, honey, vanilla and lemon zest. Slowly add one egg at a time into the butter/sugar mixture - making sure each egg is fully combined before adding the next (and make sure you scrape the sides of your bowl each time).
Sift together the flour, salt and baking powder into the wet mixture in slow batches - in the end, if you have a little bit of powder left, just combine it with a spatula and fold it in yourself (making sure there are no clumps).
Pour the batter into the pan, bake for about 50 minutes (more or less depending on your oven) - remember to check at around 45 minutes using a toothpick, if it comes out clean, it's ready. Obviously, you're looking for a golden brown color.
Cool this for 15 minutes, transfer to baking rack and let continue to cool completely before cutting.
This recipe was modified from its original one I found on the Foodnetwork. I cut the sugar and adjusted other measurements of ingredients since I didn't want a cake that was too sweet. Honey already is a sweet component, so I thought I could take out the extra 1/4 cup of sugar. I hope you enjoyed this recipe, and happy baking!
In an electric mixer, cream butter and sugar for approx 5 minutes until white and fluffy and it turns into a pale white/yellow color. In a separate bowl, combine eggs, honey, vanilla and lemon zest. Slowly add one egg at a time into the butter/sugar mixture - making sure each egg is fully combined before adding the next (and make sure you scrape the sides of your bowl each time).
Sift together the flour, salt and baking powder into the wet mixture in slow batches - in the end, if you have a little bit of powder left, just combine it with a spatula and fold it in yourself (making sure there are no clumps).
Pour the batter into the pan, bake for about 50 minutes (more or less depending on your oven) - remember to check at around 45 minutes using a toothpick, if it comes out clean, it's ready. Obviously, you're looking for a golden brown color.
Cool this for 15 minutes, transfer to baking rack and let continue to cool completely before cutting.
This recipe was modified from its original one I found on the Foodnetwork. I cut the sugar and adjusted other measurements of ingredients since I didn't want a cake that was too sweet. Honey already is a sweet component, so I thought I could take out the extra 1/4 cup of sugar. I hope you enjoyed this recipe, and happy baking!
Until next time, XO - M.
Whoa! This looks incredible and I'm sure it tastes just as good as it looks. I can't believe how easy the recipe is also!
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