A great use of leftover egg yolks, Twelve Yolk Pound Cake, is golden and tender. 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 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, rich with a buttery-like texture from all the yolks. Furthermore, because of the number of golden egg yolks, this cake has a lovely golden color.
You may also like these cakes
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 the ingredients to be room temperature. (Except the water in this recipe.)
- 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.
Tools for Baking
- A larger bundt
- Or this tube pan
- Favorite spatulas
- For all my baking essentials, visit my Amazon Store.
Twelve Yolk Pound Cake
Ingredients
- 12 large egg yolks room temp
- 3 cups all-purpose flour
- 2 and ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups granulated sugar
- 1 teaspoon vanilla
- 1 teaspoon lemon extract
- 1 cup cold water
Instructions
- Prepare a 10-inch (12 cup) tube pan or 12 cup 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 high speed, stopping to scrape 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.
- Store in an airtight container 4 days or on countertop or 1 week in the refrigerator.
Notes
Nutrition
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Shawna says
Used up all my leftover egg yolks from all my egg-white omelets this week to make this cake to take to church…i used GF baking flour instead of regular wheat flour with excellent results! The texture is wonderful, beautiful color, and the slightly crispy airy “crust” is so yummy. It is sure to be a hit in the morning!
Kerri says
I made this last night but altered flavors to make a key lime pound cake,I added 1/2 cup sour cream for moisture, then made a soaking syrup by adding lime zest lime juice and 2 packets true lime flavoring. Added to basic simple syrup recipe along with 1 tablespoon of butter. And let me just say it’s just to die for, I hope you will at least try this . Also please add 2 teaspoons lime zest to cake mix as well as soaking syrip
Paula says
Sounds wonderful!!
lisa g. says
Hi. I can’t seem to find Swans Down yellow sponge cake that uses 12 egg yolks.
Can you use cake flour in place of all purpose flour in the same amounts as all purpose flour in your recipe?
Do you know of the Swans Down cake I’m mentioning here?
Paula says
Yes, you can get it here: https://amzn.to/2tYgwtx
To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. Make your own – one cup sifted cake flour (100 grams) can be substituted with 3/4 cup (85 grams) sifted bleached all-purpose flour plus 2 tablespoons (15 grams) cornstarch.