Our Favorite Recipes

INGREDIENTS

• 2 sticks butter, softened to cool room temperature
• 1 ¼ C sugar
• 4 eggs, room temperature
• 2 tablespoon honey
• 2 teaspoon vanilla
• 1 teaspoon lemon zest
• 2 C cake flour
• 1 teaspoon kosher salt (or ¾ teaspoon regular salt)
• ½ teaspoon baking powder

INSTRUCTIONS

1. Preheat oven to 350°.  Butter and flour a 8 ½ x 4 ½ x 2 ½" loaf pan and line bottom with parchment paper.
2. Cream butter and sugar together until light and fluffy, scraping down mixing bowl a couple of times during mixing.
3. Put the eggs into a small bowl, along with the honey, vanilla, and lemon zest.  Pour egg mixture in one egg at a time, thoroughly combining between each addition.
4. Sift together the cake flour, salt and baking powder.  Put mixer on low and add ½ cup at a time.  Mix just long enough until flour is incorporated (don't over mix).  Remove bowl from mixer and gently fold batter, making sure there are no dry ingredients sitting on the bottom of the bowl.
5. Pour batter into the prepared loaf pan and bake for 40-50 minutes, checking with a toothpick at 40 minutes.  It may not be done at that time and if not, tent aluminum foil over the loaf so it won't brown too much and check cake every five minutes after that.  Don't over bake!
6. Cool in pan for about 15 minutes.  Gently run a knife around the edges of the cake to loosen, then turn out onto a rack to cool.