The Garden & Gun Club’s Honey Pound Cake 

Hive your cake and eat it, too, with this spring-inspired dessert

A plate of cake with icing and flowers

Photo: Destanie Fonoimoana

Darius King, sous chef at the Garden & Gun Club in Atlanta, discovered his future in pastry serendipitously. The Charlestonian was attending Trident Technical College for graphic design when one of his classes was held in the pastry arts building. “I was walking by and thought, ‘Wow, this looks cool,’” King says. At the time, his job at a local grocery store required that he help out with cake decoration, and King realized he had a natural knack for handling sweets. So, like so many undergrads, he switched programs and today finds himself assisting the Club’s chef, Ann Kim, on dishes both sweet and savory. One standout menu creation is his Honey Pound Cake.

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King says the inspiration for this nectar-rich dessert was the arrival of spring. “We were coming out of winter, so I thought it was time to move away from winter spices,” King says. Bye bye cinnamon, cloves, ginger, and nutmeg—and hello honey. Using a locally sourced wildflower honey, King updated a traditional pound cake recipe to subtly elevate the flavor.

“It’s sweet but not too sweet,” King says. And it’s a nice alternative to the traditional bundt that you can make at home, especially if you borrow King’s secret technique—a dusting of sugar in the greased pan to add a caramelized crunch.


  • Honey Pound Cake (Yield: 8 servings)

  • For the cake

    • 1¾ cups all-purpose flour (sifted)

    • 1 tsp. baking powder

    • ½ tsp salt

    • 2¼ sticks butter

    • ¾ cup granulated sugar

    • ½ cup honey

    • 4 eggs, room temperature

    • 1 tbsp. vanilla extract

    • 2 tbsp. bourbon (optional)

    • Glaze (recipe follows)

  • For the glaze

    • 1¼ cups powdered sugar

    • 1 tbsp. milk

    • 1 tsbp. honey


  1. Make the cake: Preheat oven to 325°F. Grease (with pan spray or oil and sugar) a loaf or bundt pan. In a mixing bowl, combine flour, baking powder, and salt.


  2. In a stand mixer fitted with a paddle attachment, mix butter, sugar, honey, and eggs until all ingredients are incorporated, making sure to scrape down the sides of the bowl. Add vanilla extract and bourbon. Mix well.

  3. Add flour mixture to the batter and mix well. Remember to scrape the sides of the bowl and be careful not to overmix. Pour batter into prepared cake pan and bake for 45 minutes to 1 hour.

  4. While cake is baking, make the glaze: In a bowl, mix all ingredients well. If icing seems too thick, add more milk.

  5. Finish the cake: Remove cake from oven. Using a toothpick or fork, poke the center of the cake. If it comes out clean, the cake is done. Let cake rest for at least 10 to 15 minutes before removing it from the pan. Pour glaze on top of cake. Let set and enjoy.