Ina Garten Asks ‘Who Wouldn’t Like That?’ About Her Cozy Honey Vanilla Pound Cake

Ina Garten makes baking a cake look almost too easy. Whether she’s whipping up her famous Beatty’s Chocolate Cake or serving something sweet with tea, fans can’t get enough of her foolproof favorites. But her Honey Vanilla Pound Cake is one of those timeless, nostalgic bakes that deserves just as much love. With its rich flavor, soft crumb and comforting ingredients, it’s the kind of cake that feels special any time of year—no frosting or fuss required. Here’s how Ina makes it, plus her tips for getting that perfectly tender crumb every time.

Why you’ll love this honey vanilla pound cake

If you ask Ina, one of the best places to get inspired in the kitchen is your local farmer’s market. “I love that whether it’s the height of summer or the dead of winter, you can find lots of local producers at your farmer’s market,” she shares at the start of a 2018 episode of Barefoot Contessa. “I’ll give you an example. I found some local honey at the market and I thought, ‘hmm, honey vanilla pound cake.’”

And just like that, a delicious recipe idea was born. Ina’s honey vanilla pound cake is a simple yet elegant loaf cake made with pantry staples like butter, sugar, eggs and cake flour. But what sets it apart is the addition of local honey, pure vanilla extract and a touch of lemon zest. Baked in a standard loaf pan, this cake has a moist, tender crumb and golden brown crust, making it a perfect everyday dessert or teatime treat. Like many of Ina’s recipes, it’s unfussy and always a crowd-pleaser.

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Ina’s smart tips for a perfect pound cake

As always, Ina drops several baking gems throughout the episode. Here are three of her best tips for making this cake a success:

• Cool room temp butter = the best crumb. Ina says she learned from Cook’s Illustrated that butter at cool room temperature (slightly chilled but pliable) makes for the best pound cake texture. “I found that they’re absolutely right,” she confirms.
• Mix honey with eggs to avoid a sticky mess. To make the honey easier to work with, Ina stirs it right into the eggs before pouring the mixture into the mixer. Not only does this help it blend smoothly, but it also ensures the honey won’t stick to the measuring cup.
• Don’t skip the spatula. After the final mix, Ina always folds the batter by hand with a spatula to make sure nothing is left unmixed at the bottom. “This is the time where you can over beat it, so incorporate it just enough,” she says.

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How to make Ina Garten’s honey vanilla pound cake

If your weekend plans include visiting your local farmer’s market, take this as your sign to buy a jar of local honey—and start baking! Here’s Ina’s official recipe.

Ingredients:

• 2 sticks (1 cup) unsalted butter, at cool room temperature
• 1¼ cups sugar
• 4 extra-large eggs, at room temperature
• 2 Tbs. honey
• 2 tsp. pure vanilla extract
• 1 tsp. grated lemon zest
• 2 cups sifted cake flour
• 1 tsp. kosher salt
• ½ tsp. baking powder

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Directions:

• Total time: 1 hour 35 minutes
• Yield: 6-8 servings

1. Preheat your oven to 350° F. Butter and flour an 8.5 x 4.5-inch loaf pan and line the bottom with parchment paper.
2. In a stand mixer fitted with the paddle attachment, add the butter and sugar. Cream together on medium speed for 3 to 4 minutes, until light and fluffy.
3. In a large measuring cup, add the eggs, honey, vanilla and lemon zest (do not combine). Slowly pour the mixture into the creamed butter and sugar, one egg at a time, while the mixer runs on medium-low.
4. In a separate bowl, sift together the cake flour, salt and baking powder. With the mixer on low, slowly add the dry ingredients until just incorporated. Then, finish folding the batter with a spatula.
5. Pour the batter into the prepared loaf pan, smooth the top and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

How Ina serves it

Once the cake is fully cooled, Ina places it on a rectangular platter and slices it vertically for a pretty presentation. She says it’s just as wonderful on its own as it is dressed up.

Ina enjoys it with tea, sometimes toasted with a pat of butter and a drizzle of extra honey. “Who wouldn’t like that?” she laughs. She also loves serving it for dessert with a scoop of vanilla ice cream and fresh berries when they’re in season.

You can store leftover pound cake tightly wrapped at room temperature for up to 3 days, or in the fridge for up to a week.