Ina’s Honey Vanilla Pound Cake for the 4th!

July 4, 2009 at 8:21 am | Posted in Dessert, Entertainment | 10 Comments

On Sunday I was craving some kind of dessert and realized how beautiful the berries looked in Wegmans! I got three kinds and then picked up some marscapone cheese. Conveniently on the package for the cheese is some pairing suggestions, and one in particular struck my fancy: honey!

So on Monday and Tuesday I paired those scrumptious berries with the honey-marscapone concoction and was pleasantly delighted with my delicious dessert! But then Ina snuck in… Laurita left the Back to Basics on the coffee table and I went perusing and found this recipe! The lure of being able to use honey and my vanilla beans made this an obvious choice and something extra delicious to pair with the berries and marscapone!

So Happy 4th of July everyone! Hope you are celebrating with some good eats!

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

Method:

Preheat oven to 350 degrees F / 176°C.

Grease the bottom of an 8½ x 4½ x 2½ inch loaf pan.

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.

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 50-60 minutes until a toothpick inserted in the center comes out clean.

Cool for 15 minutes, turn out onto a baking rack, and cool completely.

10 Comments »

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This is a delicious looking eat. What a great idea! We had beautiful fireworks in our area. Hope you had a happy 4th!

Comment by Jackie @ PhamFatale.com— July 5, 2009 #

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Mm.. it’s delicious!
Wow you’re website colurs are cool:D!

Comment by Ola;p— July 5, 2009 #

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Scrumptious holiday, isn’t it? Hope you enjoyed yours

Comment by Danielle— July 6, 2009 #

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Marscapone and honey! Yumm!! We’ve done similar desserts with a drizzle of aged balsamic…also good! Happy day after, after the 4th!

Comment by LoveFeast— July 6, 2009 #

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Oh, Liz, that is probably the best take on her poundcake I’ve seen. I bet yours tastes even better than Ina’s! Ok, I’m sure of it Beautiful photo too!

Comment by lisamichele— July 6, 2009 #

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Your pic is beautiful and that cake is so good! I can stop eating little thin slices of it smeared with the jam I just made. And I’ve never tried marscapone cheese, you find it at Wegman’s? I bet our Whole Foods will have it. xox

Comment by Kate— July 7, 2009 #

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This is a thing of beauty!

Comment by Rochelle— August 24, 2009 #

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I just made this cake. It’s in the oven as we speak! Was googling to see who else made it and found you

Comment by Nurit - 1 family. friendly. food.— January 15, 2010 #

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- Oh you are going to love it!! so good with ice cream and berries. enjoy! I love the pictures on your blog! your kids are so cute.
  
  Comment by liz2024— January 15, 2010 #
  
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[...] whipped up a pound cake (via Ina recipe) and topped it with sweetened whipped cream and some raspberries and blackberries. So beautiful and [...]

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