I don’t do too many shameless plugs on this site. Okay, let me rephrase: I don’t do too many non-food-related shameless plugs on this site. Happy now? Sheesh.
Anyway, my plug is for Borders (yes, the bookstore). Not only is their loyalty rewards program FREE (unlike another large bookstore chain I might mention), but they send me super duper coupons every month or so. For example, right before Christmas, I got a coupon for 40% off any book in the store. I knew I would be buying a nice hardback cookbook, since they’re the most expensive books I buy, and they never seem to go on sale. Damn celebrity chefs and their royalties.
Long story short (too late, I know), I used my 40% off coupon at Borders to buy Ina Garten’s new cookbook, “Barefoot Contessa Back to Basics.” I even bought a copy for my mom, because I was so impressed with the helpful tips and the yummy-looking yet relatively easy recipes. The only question that remained was which recipe I’d tackle first.
I settled on this pound cake because a) I had all of the ingredients, and b) I had recently eaten the last piece of the Bailey’s bundt cake. Not only was this cake simple to prepare, but it made my kitchen smell divine. This is a great breakfast treat, but it also works well as a dessert. So thank you, Ina and Borders, for keeping my sweet tooth satisfied.
Preheat the oven to 325 degrees. Grease a standard loaf pan.
Cream the butter and sugar on medium speed for 3 to 4 minutes, until light. Meanwhile, put the eggs, honey, vanilla, and lemon zest in a glass measuring cup (but do NOT mix). 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 very slowly to the butter and egg mixture until just combined. Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes, turn out on a baking rack, and cool completely.