October 18, 2016
Our Sweet Science series wrap-up explores the “Baker’s Formula”. This scientific formula carefully balances structure builder’s with tenderizers to create the ultimate recipe. Pastry chef Eileen Gray of Baking Sense shares her recipe for the “Perfect Honey Pound Cake”. Eileen notes, “My ‘Perfected Pound Cake’ is the perfect melt-in-your-mouth buttery pound cake that I was
looking for. The honey variation has a lovely tawny color and slight caramel flavor.”
Recipe by Eileen Gray
Honey Pound Cake
8 oz (1 ¾ cups) cake flour
¼ teaspoon table salt
1 teaspoon baking powder
1/2 cup (4 oz) granulated sugar
½ cup (6 oz) honey (5 oz sugar + 1 oz liquid)
62% (112% total sugar)
9 oz unsalted butter, room temperature
4 large eggs plus 3 yolks, room temperature
8 oz eggs + 1 oz from honey = 9oz liquid
1 teaspoon vanilla extract
Combine the eggs, vanilla and honey in a small bowl, whisk to combine and set aside.
Sift together the flour, salt and baking powder.
Add the sugar to the flour and mix at low speed for 30 seconds.
Add the butter to the flour and mix until combined. Increase the speed to medium high and continue to
mix for a full 2-3 minutes. The batter will lighten in color and texture.
Scrape the bowl and paddle thoroughly.
On low speed, add the eggs in 3 increments, scraping the bowl after each addition.
Pour the batter into a buttered and floured 9”x5” loaf pan or 12 cup Bundt pan.
Bake at 350°F until a toothpick inserted in the middle comes out clean (about 55 minutes).