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1
Preheat the oven to 350 degrees.
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2
Grease the bottom of an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
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3
Line the bottom with parchment paper, then grease and flour the pan.
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4
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.
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5
Meanwhile, put the eggs, honey, vanilla, and lemon zest in a glass measuring cup but do not combine.
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6
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.
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7
Sift together the flour, salt, and baking powder.
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8
With the mixer on low speed, add it slowly to the batter until just combined.
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9
Finish mixing the batter with a rubber spatula and pour it into the prepared pan.
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10
Smooth the top.
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11
Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
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12
Cool for 15 minutes, turn out onto a baking rack, and cool completely.
