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.