Also, there's a strike going on at our local grocery store. Fun times.
Last weekend, however, I made a determined bid to return to my kitchen. I made two kinds of muffins, sandwich bread, meatballs, and a pound cake, in addition to calzones for dinner. It is the pound cake I will address here, since it was a new recipe.
Despite its pedigree (Cook's Illustrated by way of Ina Garten--which may explain the unusually finicky directions) I found this okay, but just that; it's not going to dethrone Rose Levy Berenbaum's as my go-to. Perhaps I just don't like the taste of honey all that much. The crust turned out a tiny bit sticky, too, which I found more off-putting than I would expect. A week later, some of it is still hanging around my kitchen, which is not the sign of a major success.
I suspect that this would pair well with fruit, once that's available, and would certainly be willing to give it another try to find out, but I won't be in any big rush.
1/2 lb unsalted butter at cool room temperature
1 1/4 c sugar
4 extra-large eggs, room temperature
2 Tbsp honey
2 tsp vanilla extract
1 tsp grated lemon zest
2 c sifted cake flour
1 tsp kosher salt
1/2 tsp baking powder
- Preheat oven to 350F. Grease the bottom of an 8x4 loaf pan, line with parchment paper, grease again and flour.
- In the bowl of an electric mixer, cream the butter and sugar on medium speed until light. Put the eggs, honey, vanilla, and lemon zest in a measuring cup but do not combine.
- With the mixer on medium speed, add the egg mixture one at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next one.
- Sift together the flour, salt, and baking powder. With the mixer on low speed, add it slowly and mix until just combined. Finish mixing with a rubber spatula and pour into the prepared pan.
- Bake 50-60 minutes, or until a tester comes out clean. Cool for 15 minutes, turn out onto a baking rack, and cool completely.