“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.”
READY IN:
1hr
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 325°F Grease and flour a bundt pan.
  2. 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.
  3. 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.

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