This pound cake was so long ago, it almost seems like ages and ages away! Somehow or another, it got lost in the shuffle. But the time has come for it to have its day in the sun.
A month or (two?) ago one of my best friends Maria came over for a baking day. Maria is the deepest and most dedicated chocoholic I know. Great, wonderful, I was on it. Chocolate recipes abounded.
There was only one problem. It was the middle of Lent, and Maria (being the good girl that she is :D) decided to abstain from chocolate. Therefore I was thrown for a loop and left wondering what in the world we were going to make together.
Finally she narrowed it down to this, and I must say, I was glad she did. It may not be a triple chocolate cake Maria, but it was darn good on its on. The glaze keeps it super moist for ages, and even though I sent Maria home with half, I'm pretty sure my half was enjoyed for breakfast the next 3-4 days.
Can't wait for our next baking day together, and I promise next time we'll make devil's food cake to make up for it :)
But for now, a perfect summer dessert instead!
Lemon Honey Pound Cake
Servings: 1 9x5 inch loaf
For Pound Cake:
1 1/2 cup flour
1 tsp baking powder
1 tsp salt
1/2 cup honey
1/2 cup sugar
1/2 cup unsalted butter, room temperature
1/2 cup milk
Zest of 1 lemon
Juice of 1 lemon
1 tbsp honey
1/4 cup powdered sugar
Preheat the oven to 350 degrees. Grease a 9 x 5 inch loaf pan. In a bowl combine the flour, baking powder and salt. In a large bowl with an electric mixer blend together butter and sugar until creamy. Add eggs and honey and beat to combine scraping down the sides as needed. Add the milk and lemon zest then beat until smooth. With the mixer on low speed, add flour mixture until just combined. Pour it into the prepared loaf pan and smooth the top with a spatula. Bake it for 30-40 minutes or until a toothpick inserted into the middle comes out clean. Let cool completely on a cooling rack. Take out of pan when cooled. To make glaze, in a small bowl whisk together the lemon juice, honey and powdered sugar. With a spoon drizzle the glaze over top of the cooled cake and let set. Enjoy!
Recipe adapted from: Shop Cook Make