Lunchbreak: Honey Pound Cake

May 30, 2023

by: Kristina Miller

Posted: Aug 10, 2023 / 12:45 PM CDT

Updated: Aug 10, 2023 / 04:27 PM CDT

Chef David Wakefield, Executive Chef at Farm Bar

Farm Bar Lakeview

1300 W Wellington Ave., Chicago, IL 60657

https://www.farm-bar.com/

Check Out:

Farm Bar’s Honey Buzz Week

Recipe:

Honey Pound Cake:

Ingredients:

● 5 ea Eggs

● 6 ea Yolks

● 1.5tsp Vanilla Extract

● 1 Cup Honey

● 3 Cups Flour

● ¾ t Salt

● 1 Cup Sugar

● 1.5tsp Baking Powder

● 2 Cups Butter (Room Temp)

Instructions:

● Prepare a 9” loaf pan with butter then add a piece of parchment cut to fit the bottom of the pan. Butter the paper, then flour the entire pan.

● In a small bowl Combine Eggs, Egg Yolks, Vanilla Extract, and Honey. Set aside.

● In another bowl combine Flour, Salt, Sugar, and Baking Powder. Whisk to combine and set aside.

● In the mixer with the paddle attachment cream the butter until it is soft and fluffy, then add the flour mixture. Start the mixer on low and slowly increase the speed to high. Mix high 2-3 minutes.

● Add the Egg Mixture in 3 parts, mixing each addition until fully combined and scraping down the bowl between each addition.

● Pour into pan and bang on counter to settle the batter evenly. Bake 350 for 55 minutes rotating every 15 minutes.

Lemon Curd Ingredients:

● 2 Cups Sugar

● 1.5 Cups Lemon Curd

● 17 Egg Yolks

● 2.75 sticks Cold Butter Cut into Cubes

Instructions:

In a bowl combine egg yolks, sugar, and lemon juice. Bring to a boil a pot of water then bring it down to a simmer and place the bowl over it and whisk until it has the consistency of hollandaise. Remove the bowl and slowly add diced butter. Once all the butter is added, place plastic wrap directly on top of the curd.

Honey Tuilles Ingredients:

● 1 ¾ tblsp Honey

● 2 ½ tblsp Butter

● 1/8 cup Egg Whites

● 1/3 cup Flour

Instructions:

Combine Honey and butter in a small saucepot and heat until the butter melts. Once the mixture cools slightly, combine the rest of the ingredients in a small bowl and whisk until combined and smooth. Spread onto molds then scrape molds completely clean leaving only the batter in the patterns. Bake 3 minutes, then rotate and bake another 3 minutes. Remove the tuilles from the mold and allow to cool on a dry flat surface. Handle with care.

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