Ingredients for Honey Vanilla Pound Cake:
2 sticks cool soft butter (not room temp.)
11/4 C. sugar
4 extra large eggs
2 t. vanilla
1 t. fresh lemon zest
2 C. sifted cake flour
1 t. kosher salt
1/2 t. baking powder
Cream together the butter and sugar for 3-4minutes with electric mixer at medium speed. Crack the eggs and place in a large glass measuring cup. Add the vanilla and zest to the eggs but do not beat. With the mixer on low speed add the eggs one at a time and beat together. Add the whole amount with the last egg.
Whisk the sifted flour, salt, and baking powder together then add with the mixer on low speed until just blended. Finish by folding by hand until just mixed. Spread the batter evenly into the prepared pan and bake for 50-60 minutes until a pick tests clean.
Wash and hull berries and arrange on a platter.
2 C. semi sweet chocolate pieces
1/2 C. heavy whipping cream
1 T. corn syrup
Melt the chocolate and cream over simmering water in a glass bowl. Stir until melted and add the corn syrup mixing well. At serving time pour the chocolate into a small pitcher or bowl with a spoon and pass with the cake and berries.
While this cake is good I would rate it as a "3" compared to our favorite, the Chocolate Pound Cake posted on 5/15/11 which would receive my highest rating, a "5".