Thanks to Honey Powder, baked goods do not need alterations because of additional liquid or volume. Classic pound cake, which is a perfect use of this dry flavor enhancer, gets a boost of sweet honey to play off the lemon zest and vanilla.
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients
Makes 1 loaf
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2 Sticks Unsalted Butter, softened
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1 1/4 Cups Granulated Sugar
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4 Extra Large Eggs, room temperature
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3 Tablespoons Honey Powder
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2 Tablespoons Premium Vanilla Extract, Bourbon Madagascar,
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1 Teaspoon Grated Lemon Zest
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2 Cups Cake Flour, sifted
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1 Teaspoon Kosher Sea Salt Flakes
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1/2 Teaspoon Baking Powder
Directions
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Preheat the oven to 350°F.
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Grease the bottom of a loaf pan. Line the bottom with parchment paper, then grease and flour the pan.
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Mix butter and sugar together on medium speed until fluffy in the bowl of a standing mixer fitted with a paddle attachment.
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Turn mixer to medium-low speed and add eggs one at a time, alternating vanilla and lemon zest. Scrape down the bowl before each addition.
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Sift together flour, salt, Honey Powder and baking powder. With mixer on low speed, add this slowly to batter until just combined. Finish mixing batter with rubber spatula, then pour into prepared pan, smoothing out top.
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Transfer to oven and bake for 50 to 60 minutes, or until toothpick inserted in center comes out clean. Let cool for 15 minutes, turn out onto baking rack, and allow to cool completely.