A great use of leftover egg yolks, Twelve Yolk Pound Cake, is golden and buttery. A great basic cake that’s not overly sweet. Serve this with a good vanilla ice cream and rich caramel sauce.
Twelve Yolk Pound Cake is versatile, buttery, and delicious.
When a reader asked me if I had a Twelve Yolk Pound Cake recipe, I became intrigued. She sad the twelve yolks made a pound cake and the twelve egg whites, in turn, are used for an Angel Food Cake.
I had never heard of this but got busy searching through old cookbooks to see what I could find. The recipe below is an adapted version of a twelve yolk cake that I found. As well, be sure to read my Angel Food Cake.
If you been following and/or making my pound cakes in my Pound Cake Reviews Series, this is not what I truly call a ‘pound cake’. It is more airy and fluffy than a traditional dense, small crumb pound cake. In fact, I would classify this as a ‘sponge cake’ in texture.
Twelve Yolk Pound Cake is soft, buttery, and lightly textured. Furthermore, because of the quantity of golden egg yolks, this cake has a lovely golden color.
You may also like these cakes
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- Kentucky Butter Sauce Pound Cake
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- Apple Fritter Cake
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- Ruby Red Grapefruit Pound Cake
Twelve Yolk Pound Cake
- Coincidently, you can use your favorite flavoring in this cake. Good basic flavorings to try are vanilla, lemon, coconut, or almond.
- This cake is mixed together differently than most pound cakes. Therefore, you may want to read through the directions entirely before beginning the recipe.
- Twelve yolks make about one liquid cup measure. I used large eggs. If you have medium or small eggs, you may want to measure them in a cup to assure you have the correct amount.
- You’ll want all ingredients to be room temperature.
- As well, you’ll need to sift the flour before measuring. For baking, it’s very important to correctly measure all the ingredients. Flour is easily measured incorrectly. Please read this post on How to correctly Measure Flour.
- You can serve this with ice cream and caramel sauce, chocolate sauce, or blueberry sauce.
- For baking essentials, visit my Amazon aStore.
Twelve Yolk Pound Cake
Prep
Cook
Total
Yield 12 slices
Versatile, buttery, and delicious, Twelve Yolk Pound Cake has it all. This cake is also a great way to use leftover egg yolks. A great basic cake that's not overly sweet. Serve this with a good vanilla ice cream and rich caramel sauce.
Ingredients
- 12 egg yolks, room temp
- 3 cups all-purpose flour
- 2 and 1/2 teaspoon baking powder
- 1/2 teaspon salt
- 2 cups granulated sugar
- 1 teaspoon vanilla
- 1 teaspoon lemon extract
- 1 cup cold water
Instructions
- Prepare a 10-inch bundt pan with non-stick spray.
- Preheat oven to 350 degrees F.
- Sift flour, baking powder, and salt together.
- In a mixing bowl, beat egg yolks until very fluffy and thick.
- Gradually beat in sugar and beat 2 minutes on hight speed, stopping to scrap the bowl.
- Reduce speed to low and add vanilla, lemon, and cold water.
- Gradually, but quickly add sifted flour mixture while beating on low, scrape bowl.
- Beat only long enough to blend about 2 minutes.
- Pour batter into prepared pan.
- Bake 50 to 60 minutes or until golden brown or when pick inserted in thickest portion of the cake comes out clean or with dry crumbs.
- Cool cake for 15 minutes on wire rack before removing. Loosen sides with a spatula and remove from pan. Cool completely on wire rack.
- Store in an airtight container 4 days on countertop or 1 week in refrigerator.
Notes
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
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Hi, this might seem like a silly question but i noticed the recipe said buttery and i notice there is no butter in the ingredient list. Is it missing or does something else in the recipe make it buttery?
Thanks for the clarification.
No, there’s no butter, but the richness of the eggs gives it a smooth ‘fatty’ mouth-feel. It seemed more simple to just say ‘buttery’ as a description
Ingredients says baking powder. Instructions say baking soda. Which is it? Thank you.
Thanks, it’s baking powder. I corrected it.
Look a like a nice dense pound cake. Just how I like it. Meal Plan Monday.
Hi, You said this cake have a sponge cake texture. Will I be able to make this into layer cake?
I think it would work wonderfully, but I don’t think it will hold up to a heavy frosting
I HOPE that this is the recipe that I have been looking for for YEARS!! My Mom’s favorite cake was Angel Food, so that’s what HER Mom always made for her birthday. Those were the days before box mixes, so the Angel Food recipe left her with 12 egg yolks. As a result, there was always a pound cake as well as the Angel Food!! I will be trying this recipe soon! Thank you so much!!
Same here! I hope you like it. The texture is somewhat different than a traditional pound cake, more like a chiffon cake, but I still enjoyed it.
Could I fold in blueberries and bake in loaf pans?