Honey Vanilla Pound Cake

1/2 pound unsalted butter, at cool room temperature
1 1/4 cups sugar
4 extra-large eggs, room temperature
2 T honey
2 t vanilla extract
1 t grated lemon zest
2 cups sifted cake flour
1 t kosher salt
1/2 t baking powder

Preheat oven to 350 F.
Grease and flour a loaf pan.
Using an electric mixer, cream and butter and sugar on medium speed for 3-5 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, 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, add it slowly to the batter until just combined.
Finish mixing the batter with a rubber spatula and pour it into the loaf pan.
Smooth the top.
Bake for 50 minutes, until a toothpick inserted in the center comes out clean.
Cool for 15 minutes, turn out onto a baking rack, and cool completely.

(from Barefoot Contessa Back to Basics, Ina Garten