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Market Honey pound cake

Ingredients
1 1/4 cups sugar
4 extra-large eggs, at room temperature
2 tablespoons honey
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest
2 cups sifted cake flour
1 teaspoon kosher salt
1/2 teaspoon baking powder

Directions
Watch how to make this recipe.
Preheat the oven to 350 degrees. Grease the
bottom of an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
Line the bottom with parchment paper, then
grease and flour the pan.
In the bowl of an electric mixer fitted with the
paddle attachment, cream the butter and sugar
on medium speed for 3 to 4 minutes, until light.
Meanwhile, put the eggs, honey , vanilla, and
lemon zest in a glass measuring cup but do not
combine. With the mixer on medium-low speed,
add the egg mixture, one egg at a time, scraping
down the bowl and allowing each egg to become
incorporated before adding the next egg.
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 rubber spatula and pour it into the
prepared pan. Smooth the top. Bake for 50 to 60
minutes, until a toothpick inserted in the center
comes out clean. Cool for 15 minutes, turn out
onto a baking rack, and cool completely.

Basic vanilla cake

Ingredients
2 sticks unsalted butter, at room
temperature, plus more for the pans
3 cups all-purpose flour, plus more for the pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup heavy cream

Directions
Preheat the oven to 350 degrees F. Butter two 9-
inch-round cake pans and line the bottoms with
parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs , one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture
into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
Divide the batter between the prepared pans.
Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30minutes. Transfer to racks and let cool 10minutes, then run a knife around the edge of the
pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the
tops of the cakes with a long serrated knife to make them level, if desired.

Dear viewers

Hello friends, guess y'all had a great day

Check out site for more themes on cakes and new recipes every week
ThanksThanks.

Cakecrush world.blogspot. com

How to Make Cake in the Microwave

Looking for a faster way to make a cake? Tired
of using the oven? You can actually bake a
cake in your microwave as a quick alternative
to the conventional gas or electric oven you
might be used to using for your baking needs.
Bake an entire cake in the microwave for a
birthday or party, or make fun personal cakes
in a coffee mug for a great after dinner desert.
Follow our tips to bake decadent
mouthwatering cakes in your microwave.

Ingredients
Mug Cake
1 Egg
2 Tablespoons brown sugar
1/2 Teaspoon vanilla extract
3 Tablespoons self-rising flour
1 Tablespoon butter or margarine
2 Tablespoons chocolate chips

Directions
Pick your mug. You can use any type of mug for your cake. A larger deeper mug will create a softer moister cake, while
a smaller shallower mug will create a firmer cake. Try your favorite mug to start!
Crack an egg into your mug. The great thing about mug cakes is that there is virtually no cleanup; just toss the shell in the trash.
Create the cake mix. Add two
tablespoons of brown sugar or honey to your mug. Add 1/2 teaspoon of vanilla
extract, and then three tablespoons of
flour. You can use regular flour if you don't have self-rising, but you cake will end up more like a brownie in texture.
Add some butter. Soften a stick of butter on the countertop and scoop a tablespoon into your mug. You can use salted or unsalted butter, or margarine.
Add some chocolate chips (optional).
Adding the chocolate chips will create a chocolate flavored mug cake. If you prefer a vanilla cake, you can add an additional tablespoon of vanilla extract
instead.
Mix it all together. Use a spoon to stir up the contents of your mug. Stir until the chocolate chips are folded in, or all the
contents are combined. Don't worry about the top edges of the mug getting messy, your cake will rise up in the microwave
anyway.
Bake your mug cake. Put your mug in the microwave for 50 seconds on full power. After 50 seconds, check to see if your cake is baked by sticking a toothpick straight down into the center. Your toothpick should come out clean. If there is gooey cake reside on the toothpick, put
your mug back in the microwave and cook it in 30 second increments until done.
Take care not to overcook. If you
microwave your cake for too long, it will dry out. You shouldn't need it cook it longer than 2 minutes!
Don't worry about the toothpick
creating a hole in your cake, you wont be able to see that when you frost it later.
Let your cake sit. Microwaves often don't distribute heat as evenly as ovens do. Let your cake sit on the counter for 1-2 minutes after baking for the heat to distribute throughout the mug.
Enjoy! Take a spoon and dig in, or frost and decorate your cake however you wish. Buy some mugs as gifts and give them to your friends with a delicious cake
inside!
Be careful when removing your mug from the microwave. Use a hot pot holder or a towel to lift it out. It will probably be too hot to grab.