Yesterday it started sleeting around 3 while I was in Target buying some much needed groceries. Today it started snowing sometime in the early afternoon and kept at it for quite a few hours. I think we ended up with 4-6 inches of snow, I couldn't really tell. OU likes to over-react a bit about the snow and they canceled class yesterday before any weather even started, but it turns out that was probably a good idea.
Isn't it pretty? It certainly made quick work of creaming butter and sugar and bringing a batter together. I made honey vanilla pound cake today. Last night, Max and I were watching Alton Brown and he was making his pound cake. I had been meaning to make pound cake for a while and this recipe sounded really good, plus Max said it was his favorite. So, I mixed up the batter..
Cooked it for 60 minutes because the middle just wasn't setting...
And proceeded to burn it. I had it set at the right temperature, but I think I needed to turn it down because I used a non-stick pan. The inside is a little dry, but the taste is really good and I will make this again and try not to burn it.
Had I not burned it, I think that the outside would have been crispy and sweet, like the top was. Max and I both agreed that I should make this again, so that is why I am telling you guys about it even though I messed it up.
Honey vanilla pound cake
1/2 pound (2 sticks) unsalted butter, at cool room temperature
1 1/4 cups sugar
4 eggs, at room temperature
2 tablespoons honey
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
2 cups sifted cake flour*
1 teaspoon kosher salt
1/2 teaspoon baking powder
- Preheat oven to 350 F degrees (180°C.) Grease the bottom of an 8½ x 4½ x 2½ inch loaf pan and line the bottom with parchment paper.
- In an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3-4 minutes, until light and fluffy.
- In a separate bowl, put the eggs, honey, vanilla and lemon zest but do not combine. With the mixer on medium low speed, add the egg mixture, one egg at a time, allowing each egg to become incorporated and scraping the bowl with a spatula before adding the next one.
- 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 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.