12 oz (2 3/4 cups) all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
8 large egg yolks
2 large whole eggs
8 oz (1 cup) heavy cream
1 teaspoon vanilla extract
11 oz (1 1/2 cups) sugar
11 oz (1 cup + 6 tbsp) unsalted butter, at room temperature
1/4 cup honey, warmed and diluted with 2 tablespoons water to make syrup
powdered sugar for dusting
Liberally butter four 5 x 3-inch or two 8 x 4-inch loaf pans and dust with flour. Tap out excess.
Preheat oven to 350 F ( C).
Sift together the flour, baking powder, and salt into a small bowl. In another small bowl, stir together the egg yolks, whole eggs, cream, and vanilla.
In the bowl of a mixer fitted with the paddle attachment or with a handheld whisk, combine dry ingredients and the sugar. Mix on medium speed for 30 seconds.
Reduce the speed to low, add the butter and half of the egg mixture, and beat until incorporated, about 2 minutes. Raise speed to medium-high and beat for 2 minutes to add air.
Return speed to low, add the remaining egg mixture, and beat just until incorporated, 2 to 3 minutes longer.
Divide the batter between the prepared pans and bake until the tops are golden brown and tester inserted in the center comes out clean, about 20 to 25 minutes for the small loaves and 35 to 40 minutes for the larger loaves.
Transfer the pans to the wire racks and immediately brush or drizzle tops with honey syrup. Run an offset spatula around the edges to release the cake. Let cool in pans for another 20 minutes before inverting onto the racks.
Serve right away or wrap the cakes tightly in plastic and store at room temperature until ready to serve. Can be refrigerated in airtight container for up to 3 days, or frozen for up to 2 months.
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