Just bear with me here and allow me to put my serious hat on for a few minutes. If you don’t want to read on about a gooey love story and how ridiculously giddy it makes me then I’d suggest you stop now or skip ahead to the cake part. I won’t tell. Promise.
A year ago today I had bangs and actually pulled it off nicely. A year ago today I lived three provinces away in a basement apartment where I hid my cat from my landlords. A year ago today I spent more of my free time on the phone than other people spend breathing or blinking. A year ago today I was a bundle of nerves waiting patiently for the love of my life to walk through my door.
We hadn’t even met in person and I loved him more than life itself. Naive? Of course. True. Certainly.
Today I’ve grown out my hair and it doesn’t even annoy me. Today I’m sure I have more laugh lines and I don’t even care because of how they were gained. Today I woke up next to the man that is my match in every way. Today is our one year anniversary and I couldn’t be happier.
Because he holds the truck door for me every time. Because of how safe I feel in his arms. Because of his amazing daughter. Because of how we finish each others sentences. Because of the way he laughs when we do the fist bump explosion. Because of the way his hand fits into mine. I made this Honey Lemon Pound Cake for my Lee, my honey. I love you.
Honey Lemon Pound Cake
Source: Adapted from my family recipe.
1 1/2 cup flour
1 tsp baking powder
1 tsp salt
1/2 cup honey
1/2 cup granulated sugar
1/2 cup unsalted butter, room temperature
1/2 cup milk
Zest of 1 full lemon
Juice of 1 full lemon for glaze
1 tbsp honey for glaze
1/4 cup powdered sugar for glaze
Preheat the oven to 350 degrees and position a rack in the center. Butter the bottom and sides of a 9 x 5 inch loaf pan and cut a piece of parchment paper to fit in the bottom with some overhang to grasp then set it aside.
In a small bowl combine the flour, baking powder and salt. In a large bowl with an electric mixer blend together the honey, sugar, butter and eggs. Add the milk and lemon zest then mix further. Add the flour mixture and blend it until it’s smooth. Make sure to scrape off any little bits of zest that stick to the beaters and reintroduce them to the mixture.
Pour it into the prepared loaf pan and smooth the top with a spatula. Bake it for 30 – 40 minutes or until a toothpick inserted into the middle comes out clean and the top is a golden brown. It will bake much quicker on the top and edges so it will make you think that it’s baked through and even verging on burning, but don’t let it fool you, the center needs to be baked too. A few minutes longer and it will set in the center. The toothpick test is the key.
In a small bowl whisk together the reserved lemon juice, honey and powdered sugar. With a spoon drizzle the glaze over top of the warm cake and let it soak in for 10 – 15 minutes. Using the parchment paper overhang lift the cake out of the pan and let it cool completely on a cooling rack before slicing it. Enjoy!