Honey Vanilla Pound Cake

Ingredients:

• 230 g unsalted butter at room temperature (do not overheat)
• 1 and 1/4 cups sugar
• 4 very large eggs at room temperature
• 2 tablespoons of honey
• 2 tsp natural vanilla extract
• 1 teaspoon grated lemon zest
• 2 cups sifted confectionery flour (flour with starch)
• 1 teaspoon coarse salt
• 1/2 tsp baking powder

Preparation:

1. Preheat the oven to 180 degrees Celsius. Grease the bottom of a 22 x 11 x 6 cm loaf pan. Line the bottom with parchment paper, grease the pan again, and dust it with flour.
2. In the bowl of an electric mixer using the paddle attachment, beat the butter and sugar on medium speed until pale and fluffy, about 3-4 minutes. Meanwhile, place the eggs, honey, vanilla extract, and lemon zest in a glass measuring cup, but do not mix.
   
   With the mixer on medium-low speed, add the egg mixture one yolk at a time, scraping the batter from the edges of the bowl. Make sure the previous yolk is fully incorporated before adding the next one.
3. Mix the flour, salt, and baking powder. With the mixer on low speed, slowly fold it into the dough and mix well. Stir the dough again with a silicone spatula and pour it into the prepared pan. Smooth the top.
   
   Bake for 50-60 minutes, until a toothpick comes out clean. Cool the cake for 15 minutes, then turn it out onto a wire rack and let it cool completely.