Honey Tea Cake

Happy Easter everyone.  I hope that your day is full of happiness and lots of chocolate bunnies.  Today, Alex and I are attending an Easter Tea party.
 This is the perfect opportunity to break out my new cookbook.

On page 94 - 95 I found the following recipe that I thought would be perfect for today's festivities.



And I finally got all caught up with Joy the Baker podcast

Episode 44: More Woo than Woe

Honey Tea Cake

Ingredients:

• 2 & 2/3 cups all-purpose flour 
• 2 teaspoons baking powder 
• 1 teaspoon kosher salt 
• 8 large egg yolks 
• 2 large eggs 
• 1 cup heavy cream 
• 1 teaspoon vanilla extract 
• 1 & 1/2 cups sugar 
• 1 cup plus 6 tablespoons unsalted butter, room temperature 
• 1/4 cup honey, warmed and diluted with 2 tablespoons water to make a syrup

Directions:

• Liberally butter two 8-by-4-inch loaf pans and dust with flour.
• Tap out excess flour 

• Preheat oven to 350 degrees 
• 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 stand mixer fitted with the paddle attachment, combine the dry ingredients and the sugar and 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 the speed to medium-high and beat for 2 minutes to add air to build structure.
• Return the speed to low, add the remaining egg mixture, and beat until just incorporated, 2 to 3 minutes longer. 

• Divided the batter between the prepared pans.

• Bake until the tops of the loaves are golden brown and a tester inserted in the center comes out clean, 35 to 40 minutes.
• Transfer to wire racks and immediately brush the tops or drizzle with the honey syrup. 

• Let cool for 20 minutes.
• Run an offset spatula around the edges of the pans, invert the cakes onto the racks, and let cool for 20 minutes longer.

• Serve right away.