Hooray to Baking!

I somehow managed to squeeze in this cake. I was itching to bake something and this cake fit the bill, especially since Nurit said it took her 15 minutes to get this cake together. She didn't lie! The cake was so easy to mix up and the baked cake was beyond delicious. The honey flavor is so subtle and yet it lingers in your mouth long after you've finished eating.

Hopefully this is the beginning of me getting into some kind of baking routine. Let's see how Catarina feels about this ;)
Honey Vanilla Pound Cake
Source: 1 Family. Friendly. Food.

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.