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Call Me PMc

Cooking. Creating. Sharing

TWELVE YOLK POUND CAKE

Jun.posted by Paula 264 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Jump to Recipe

A great use of leftover egg yolks, Twelve Yolk Pound Cake, is golden and tender. This is a delicious basic cake recipe 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.

 Twelve Yolk Pound Cake

TWELVE YOLK POUND CAKE

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.

Well, 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 make my Angel Food Cake.

This is not what I truly call a ‘pound cake’ because 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.

However, 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.

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dessert

TIPS FOR SUCCESS

  1. Coincidently, you can use your favorite flavoring in this cake. Good basic flavorings to try are vanilla, lemon, coconut, or almond.
  2. This cake is mixed together differently than most pound cakes. Therefore, you may want to read through the directions entirely before beginning the recipe.
  3. Twelve yolks make about one liquid cup measure. If you have medium or small eggs, you may want to measure them in a cup to assure you have the correct amount.
  4. You’ll want all the ingredients to be at room temperature. (Except for the water in this recipe.)
  5. Also, 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.
  6. Serve this with ice cream and caramel sauce, chocolate sauce, or blueberry sauce.

Tools for Baking

  1. A larger bundt
  2. Or this tube pan
  3. Favorite spatulas
  4. For all my baking essentials, visit my Amazon Store.
Twelve Yolk Pound Cake

Twelve Yolk Pound Cake

Versatile 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.
Author: Paula
4.80 from 221 votes
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Prep Time: 10 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour
Servings: 16 slices

Ingredients

  • 12 large egg yolks room temp
  • 3 cups all-purpose flour
  • 2 and Β½ teaspoon baking powder
  • Β½ 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. (I recommend you Calibrate your oven!)
  • 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. (Watch closely if you haven't calibrated your oven. Baking pans can affect baking times as well. If it turns out dry you cooked it too long.)
  • Cool cake for 15 minutes on wire rack before removing from the pan. Loosen sides of cake from pan with a spatula, then remove from pan. Cool completely on wire rack.
  • Store in an airtight container 4 days or on countertop or 1 week in the 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.

Nutrition

Calories: 224kcal | Carbohydrates: 44g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 138mg | Sodium: 80mg | Potassium: 102mg | Fiber: 1g | Sugar: 25g | Vitamin A: 184IU | Calcium: 47mg | Iron: 1mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
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Paula
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Comments

  1. Alli says

    05.31.23 at 9:20 am

    5 stars
    I made this for my mother-in-law’s birthday. Her mom used to make this for her but has since passed. She said it smelled and tasted so much like what her mom used to make her. My husband loves it with a cup of coffee. This will become a staple for us!

    Reply
    • Paula says

      05.31.23 at 9:52 am

      I’m so happy you all liked it.

      Reply
  2. Crista says

    05.16.23 at 4:31 pm

    5 stars
    I’m so glad I made this on a beautiful spring day. When the house filled with smoke as it over ran my Bundt pan in the oven, I was able to open all of the doors and let breeze clear it out. And now I know that I only have a 10 cup Bundt pan, not 12 cup, and it definitely makes a difference! Regardless of the excitement, the cake is lovely and moist. Thanks for the recipe!

    Reply
  3. Betsy Bachofer says

    04.23.23 at 2:39 pm

    5 stars
    Perfect! Not too sweet, just a nice light cake. Followed directions exactly , only sub was Bob Red Mill 1 to 1 gluten free flour.

    Reply
  4. NdG says

    04.23.23 at 7:52 am

    Great Cake!
    Love the fact it is dairy free and β€œfat” free.
    Made it with the yolks after an angle food cake. I used gluten free flour and took it out of the oven 5 min early so it is lovely and moist. Used the juice of 3 lemons as part of the measure of water and it help cut the sweetness. Bravo! I will definitely make it again.

    Reply
  5. nancy Lauler says

    04.11.23 at 3:43 pm

    It raised beautifully and probably great with sauce or ice cream, but thought it a bit dry and very sweet. Does it need butter or is it just too much baking powder? Maybe a little less sugar?

    Reply
    • Paula says

      04.15.23 at 8:50 pm

      Cut back on your cooking time a little next time.

      Reply
  6. Sara VanDusen says

    03.29.23 at 9:12 pm

    I made this cake once before and I had to make it again. But this time I thought I knew what I was doing and added the sugar into the flour. I am not scratching this batter and just added the water to the eggs and then added the egg mixture into the flour. Oh, I messed up but I believe it will be ok. If not my chickens will have a nice bread to eat. This bread was amazing the first time but be sure you follow her advice and read through the directions before you start preparing the batter. It’s not like other cake mixtures. I learned a lesson today😊. Thank you for your detailed explanation of this recipe. I love it when the baker talks us through how to dos.

    Reply
    • Paula says

      03.31.23 at 4:19 pm

      ❀️ thank you for your kind words. I have mixed recipes incorrectly myself – it happens. How did it turn out?

      Reply
  7. Gab says

    03.14.23 at 8:20 pm

    5 stars
    I generally don’t leave reviews on recipes but this one takes the cake πŸ™‚
    Like many others have said it has more of an angel food cake texture mixed with a sponge cake density, it was perfectly moist and had a gorgeous angel food cake crust on top, crispy and delicious surprise. It is not too sweet nor is it savory, we ate it as is and both of my kids adored it. I can’t wait to experiment with flavors but for now this couldn’t have been a better use of my 12 egg yolks– THANK YOU!

    Reply
    • Paula says

      03.15.23 at 9:55 pm

      I’m so happy you enjoy it! Thanks for your kind words.

      Reply
  8. Annie says

    03.14.23 at 12:20 am

    Thanks for the recipe. Was struggling to find a use for 12 spare yolks after making swiss meringue buttercream. I baked for 50 minutes and I think it could have been done at 40-45 mins as it was slightly dry in texture. I baked it in a chiffon cake tin.

    Reply
  9. Jerilea Hendrick says

    03.04.23 at 8:49 am

    Just came across this recipe. I have an old community cookbook that my grandmother submitted a recipe for 12 yolk angel cake. This recipe reminds me of that one. but less finicky. I have some yolks that need to be used so I’ll give this a go this weekend. Thanks!

    Reply
  10. Samantha says

    02.27.23 at 4:25 pm

    5 stars
    This cake came out really good. It is more similar in texture to a sponge cake. I did check it at 45 minutes because I know my oven temp can be off and the pan I used is a darker pan, it was perfect, not dry at all. So glad I now have a recipe to use up a lot of leftover egg yolks in one go. Thank you!

    Reply
  11. Brittany says

    02.23.23 at 4:20 am

    5 stars
    This cake turned out really good. As noted, not too sweet and would make a great vehicle for a sauce, glaze, or ice cream.

    Reply
  12. Brenda Moulton says

    12.09.22 at 2:42 pm

    After making an angel food cake, I wondered what to do with the yolks. I came across this recipe and so glad I did. I followed the recipe and it turned perfectly. I received rave reviews from my Husband and son.
    Thank you
    Brenda

    Reply
  13. Natalie Serah Fontana says

    11.28.22 at 2:04 pm

    I made this as muffins. Orange essence worked really well. Very tasty with a refreshing aroma. I noticed that when i baked the first batch to be golden, they were dry. I took the e second batch out when they were still very pale and they were perfectly done and moist.

    Reply
  14. Inge Anderson says

    11.14.22 at 1:12 am

    5 stars
    I made this cake yesterday and finished it this afternoon by cutting it into 3 layers and putting whipped fresh cream, vanilla and a little bit of icing sugar. I put strawberries and violas on the top to decorate it. When the 4 grandchildren and my daughter-in-law came to visit for afternoon tea, more than half the cake was gobbled up! They all loved it and so did my husband and I. It is rich but not sickly. Definitely will make this again!

    Reply
  15. B. Jones says

    09.18.22 at 1:06 pm

    Can you substitute the sugar with sweetener such as Splenda or monk fruit or Erythritol etc.

    Reply
    • Paula says

      09.20.22 at 12:03 pm

      I haven’t tested with those sweeteners. Usually if they are a 1 to 1 sub for granulated sugar they work from reader comments. But I haven’t tested it.

      Reply
  16. B. Jones says

    09.18.22 at 12:40 pm

    Can you substitute the sugar with monk fruit, sugar, or another sweetener as I do not use white sugar?

    Reply
  17. Siri Zwemke says

    09.01.22 at 6:39 pm

    4 stars
    I am going to call this a Ladyfinger cake as I feel the texture and taste was very much like ladyfingers. Agree with other comments and with author’s warning that this turns out to be quite a dry cake, though the taste is good. If I made it again, I would slice it in half, fill the middle with a whipped cream filling or one of the sauces suggested, and then top it with a frosting. This time around I topped it with a lime frosting and sliced fresh strawberries and served it with a generous dollop of strawberry whipped cream. My bake time was only 45 minutes. It was wonderful to find a recipe that used up so many egg yolks at one time as when you search, most recipes are using 3 yolks, not nearly enough when you bake all the time and use lots of whites!

    Reply
  18. Barbie Hill says

    08.07.22 at 1:31 pm

    5 stars
    So I am making an angel food cake and I had 12 expensive yolks left. I searched and came upon this recipe and followed it to the letter. It came out great! While it’s not a traditional butter pound cake, it rose beautifully and has great flavor and color. I paired it with a whipped cream and I think berries would be great! Thanks for the recipe!

    Reply
  19. calliope8 says

    06.06.22 at 10:53 am

    3 stars
    Good flavor but my goodness it was dry! I did wonder about a cake with no fat being dry but thought the yolks would maybe provide enough fat. I had a bunch of duck eggs (which have bigger richer yolks than chicken eggs) to use up. I also don’t understand using water when milk can be used. Water brings no flavor to the party. I will try this again with milk & vegetable oil as I still have a lot of duck eggs.

    Reply
    • Paula says

      06.08.22 at 1:13 pm

      If it was dry, you over-cooked it.

      Reply
    • Katie Holmes says

      02.08.23 at 5:49 pm

      I agree I was curious about having no extra fat except from the eggs. I was going to try subbing the water for buttermilk.

      Reply
      • Paula says

        02.09.23 at 11:14 am

        It’s great as written as long as you don’t over cook it. It’s more of a sponge cake, very light.

        Reply
  20. robin handler says

    05.30.22 at 10:16 am

    Can I substitute vanilla for the lemon abstract? I thought you suggested other flavors but wanted to check.

    Thank you

    Reply
    • Paula says

      05.30.22 at 6:37 pm

      Yes, you can.

      Reply
  21. Nonni says

    04.20.22 at 8:25 am

    4 stars
    Added lemon zest & it was delicious. Agree with the other reviewers that it’s really a sponge cake. Baked it in a Bundt pan & dusted with confectioner’s sugar before serving-beautiful!

    Reply
  22. Horan Norma says

    04.16.22 at 5:14 pm

    5 stars
    Easy recipe. I only had 10 yolks, but it turned out great and I would agree that the texture is more sponge cake than pound cake.

    Reply
  23. Lydia says

    04.04.22 at 6:15 am

    Can the flour be substituted for almond or coconut flour? If so, how much should I use?

    Reply
    • Paula says

      04.04.22 at 7:58 pm

      I’m not familiar with baking with those flours.

      Reply
  24. Soph says

    03.25.22 at 11:05 am

    5 stars
    This is my favorite cake now!!! My family finished it within 2 days!

    Reply
  25. Deb says

    02.20.22 at 3:39 pm

    5 stars
    I love this recipe. I added lemon zest instead of the extract since I always have zest on hand.

    Reply
  26. Trisha L Varrelman says

    02.13.22 at 9:16 am

    5 stars
    Can I make this in a bread machine?

    Reply
    • Paula says

      02.14.22 at 9:07 am

      I don’t have any experience using a bread machine. This is more like a sponge cake than pound cake if a bread machine mixes it too much you don’t want to use it.

      Reply
  27. Jude says

    01.22.22 at 10:20 am

    Is there supposed to be butter and shortening ?

    Reply
    • Paula says

      01.22.22 at 6:23 pm

      not in this one

      Reply
  28. Hetal says

    01.20.22 at 12:15 pm

    Can you make it in a loaf pan? If so do you know how I would adjust the baking time?

    Reply
    • Paula says

      01.21.22 at 2:40 pm

      The recipe as written will need 2 loaf pans. For a standard 9×5-inch loaf start watching it at 45 minutes – it may take up to 60 minutes though depending on the color of your pan and the oven.

      Reply
  29. Kelley says

    01.18.22 at 1:26 pm

    4 stars
    Can this be baked in 9” pans then frozen to frost and fondant later?

    Reply
    • Paula says

      01.18.22 at 6:12 pm

      yes

      Reply
  30. Jetty T says

    01.13.22 at 6:30 am

    5 stars
    Very good n easy recipe! We love it! Yes 5 stars to me!

    Reply
  31. Andrea says

    01.11.22 at 3:48 pm

    Do you happen to know the weight of the yolks? I’m trying to use up the eggs from my banty chickens, which are smaller eggs.

    Reply
    • Paula says

      01.11.22 at 5:39 pm

      I don’t but I Googled it and the best I could find is 14 large egg yolks make 1 cup. 18 small yolks make 1 cup. A small egg is 18 ounces. I hope that helps maybe if you know how much your eggs weigh. (I also had to look up what a banty chicken is. lol – We had a small farm growing up but never had chickens.)

      Reply
  32. Michelle says

    12.24.21 at 9:08 am

    Can I use milk instead or water

    Reply
    • Paula says

      12.25.21 at 7:14 pm

      yes

      Reply
  33. Marianne Hartnack says

    12.12.21 at 1:08 pm

    Can this cake be frozen?

    Reply
    • Paula says

      12.15.21 at 9:10 am

      I haven’t tried to freeze this cake. I think it will freeze well since most cakes do but I haven’t actually tried this one.

      Reply
      • Paula says

        02.28.23 at 7:37 pm

        5 stars
        I sliced the cake for individual servings and it froze great. Warmed in the microwave and added vanilla ice cream, whipped cream and some sliced banana. So very delicious! Will make every time we make an angel food cake.

        Reply
  34. Karen Nemesh says

    11.05.21 at 1:40 pm

    5 stars
    This is a fool-proof recipe! (I proved it by forgetting to add the water, baked for 15-20 minutes then removing from the oven and stirring in the water (didn’t scrape the bottom or sides) and replacing in the oven and baking for 40 minutes.) It came out great!!

    It’s a great recipe to use up the yolks after baking Angel Food Cakes, or as in my case, a large wedding cake that used only egg whites. I love the fact that even though I really goofed by doing too many things while baking, it came out beautifully (rose high) and was moist! It’s a Keepper!!

    Reply
    • Paula says

      11.06.21 at 6:33 pm

      I LOVE THIS!!!!!!!! Yay, I’m so happy you liked it and thanks for commenting!!

      Reply
  35. Debra White says

    09.30.21 at 2:03 pm

    5 stars
    I made this today and it is delicious. I will be making this again.

    Reply
    • Johanna says

      10.28.21 at 4:23 pm

      4 stars
      Easy enough to make using the 12 yolks from yesterday’s scratch Angel Food cake. Said 55-60 min..took it out at 55 min but should have checked it at 50 min..wasnt as moist as I had hoped…abit dry…and my oven is calibtated…i did throw a handfull of blueberries in…used almond extract and 2 tbl lemon juice in water.. may try again..but maked alot of cake..night use a pund cake pN next time..thank you. J in Tucson

      Reply
  36. Marie says

    08.30.21 at 10:02 pm

    5 stars
    This was great. I used 4 cups of fine milled almond flour, 1/2 cup of allulose, 1/2 cup of sulcrulose to replace the sugar and flour since I battle reactive hyperglycemia. My blood sugar drops very low when I consume carbs and sugar. Cook time was 35 minutes and I let the cake cool for an hour before I cut into it. The cake comes out with a similar texture to corn bread, but fluffy! I’m very pleased with the recipe.

    Reply
  37. A says

    07.15.21 at 8:59 am

    I forgot to add the water and ruined the whole thing xD

    Reply
    • Johanna says

      10.28.21 at 4:22 pm

      4 stars
      Easy enough to make using the 12 yolks from yesterday’s scratch Angel Food cake. Said 55-60 min..took it out at 55 min but should have checked it at 50 min..wasnt as moist as I had hoped…abit dry…and my oven is calibtated…i did throw a handfull of blueberries in…used almond extract and 2 tbl lemon juice in water.. may try again..but maked alot of cake..night use a pund cake pN next time..thank you. J in Tucson

      Reply
  38. Manja Yirka says

    06.07.21 at 7:37 am

    4 stars
    I enjoyed making this. I had eggs to use up and making this was a good way to do it. Unfortunately, it turned out dry. I had baked it for 50 minutes, but perhaps should have cut it down. I know everyone’s oven is a little different and, though my oven is relatively new, I have never tested the temperature to see how accurate it is. Disappointed in the dryness. Any suggestions on how to improve this in the future? thanks

    Reply
  39. Jackie Murawski says

    05.26.21 at 7:46 pm

    Any suggestions on how to turn this into a chocolate marble cake?

    Reply
    • Paula says

      06.01.21 at 8:47 am

      Melt 3 ounces unsweetened baking chocolate, let it cool slightly, then stir it into half of the cake batter.
      Layer the chocolate mixture and the vanilla mixture alternately in your tube pan.

      Reply
  40. Marti Palmer says

    05.22.21 at 1:51 pm

    5 stars
    Five stars are not enough for this cake, it is wonderful! Have passed it on to my friends. THANK YOU, we make a lot of Angel Food, so always have left over egg yolks. this uses them up in a delightful, tasty manner. I wish I could post the picture of my cake for you to see!

    Reply
    • Paula says

      05.22.21 at 7:23 pm

      So happy you liked it!!

      Reply
  41. JB says

    04.14.21 at 7:24 am

    This turned out well but the egg yolks flavor / smell is strong. Any suggestions on how to mask it further? I think increasing the essence might make it overpowering.

    Reply
    • Paula says

      05.31.21 at 9:14 am

      Was it strong after it cooled?

      Reply
  42. Vannessa says

    02.09.21 at 11:41 am

    4 stars
    Hi! I decided to make the cake in 6 inch rounds as I always have leftover yolks from making macarons. Cake turned out pretty but it makes a “sponge” sound when touched. Is this normal or did I do something wrong?

    Reply
    • Paula says

      02.09.21 at 1:47 pm

      Sound perfect to me. That means it’s fluffy.

      Reply
    • Jordanna says

      01.12.22 at 8:01 pm

      I made this tonight and just realized after taking my 1st bite… I missed the step to add the 1 cup of water. Doh!

      Reply
  43. Helene says

    02.09.21 at 3:46 am

    5 stars
    Made this cake a few times
    Used gluten free flour and it came out lovely
    Although I put some of Isabellas add in
    My whole family loves it
    Thank youπŸ˜‹

    Reply
  44. Pizzannoo says

    02.07.21 at 7:04 pm

    I came across this recipe and I’m excited to try it but does all the egg yolks have to be room temperature I had 9 room temperature and the other 3 weren’t.

    Reply
    • Paula says

      02.08.21 at 7:07 am

      That should be fine.

      Reply
  45. Samantha says

    01.27.21 at 9:21 am

    Hi there! I’m looking to make this tomorrow after making an angel food cake. I’d like to flavor it with almond extract, can you tell me how? Thank you!!

    Reply
    • Paula says

      01.29.21 at 11:57 am

      I’m sorry for the delayed response. I had so much going on yesterday I didn’t get to look at these. I would use the almond extract instead of the lemon extract. If you want, you can do 1 teaspoon vanilla and 1 teaspoon almond. Or, you can do 2 teaspoons almonds.

      Reply
  46. Camille says

    01.05.21 at 9:47 pm

    I’m planning to make this recipe this weekend, and I’m noticing it uses no oil?
    I just want to make sure!

    Thanks.

    Reply
    • Paula says

      01.06.21 at 10:00 am

      That’s correct. It’s more like a sponge cake than a pound cake.

      Reply
  47. Suzette says

    01.04.21 at 5:09 am

    How many mililitres is your cip measure? 250 ml?

    Reply
  48. Ashley Jarvis says

    12.28.20 at 11:15 am

    Can I make this in muffin tins?

    Reply
    • Paula says

      01.29.21 at 12:24 pm

      Yes, bake at 350 and start watching at 18 minutes for regular size cupcakes

      Reply
  49. Sam says

    12.22.20 at 12:57 pm

    Could you use cake flour instead of all purpose flour?

    Reply
    • Paula says

      12.22.20 at 3:38 pm

      Yes

      Reply
  50. Anne Zaya says

    12.01.20 at 9:08 am

    5 stars
    Thank you for sharing as I always have 12 yolks left from my zucchini/carrot muffins.

    Reply
    • Sal says

      01.29.21 at 11:16 pm

      Can I add in choc chips or blueberry in this recipe?

      Reply
    • Katherkne says

      04.03.21 at 10:38 am

      Good morning
      I don’t have lemon extract but would like this cake lemon flavored. I have tons of lemons though. Can you tell me how I could do this? Thank you so much.

      Reply
  51. Monique says

    12.01.20 at 7:45 am

    5 stars
    Amazing cake. This is a keeper.

    Reply
  52. Helene says

    11.05.20 at 5:19 am

    5 stars
    How is it best to store this cake?
    Thank you

    Reply
    • Paula says

      11.05.20 at 7:55 pm

      Personally, I prefer to store in the fridge, but this cake can be stored in an airtight container on the countertop.

      Reply
  53. Ruth says

    10.13.20 at 12:15 pm

    This is the same recipe my mom used for sponge cake, always after making an angel food cake. Not what I’d call a pound cake.

    Reply
    • Paula says

      10.13.20 at 1:00 pm

      If you read the post, you’ll see my notation on that.

      Reply
  54. Kathy says

    10.09.20 at 10:15 am

    5 stars
    Found this easy, quick recipe after making an angel food cake, using 1 dozen fresh eggs from my parents’ chickens. I measured the egg yolks and didn’t have a full cup, so I added a whole egg and beat it with the yolks using the KitchenAid mixer. Perhaps I should have beat them longer, because it didn’t look like I thought it would, but I thought the additional whole egg could have changed how it turned out. I used almond flavoring, one of my favorites, and in combination with the lemon the result was one of the best cakes ever, according to my family! I baked it in a tube pan, the batter was beautiful, and it baked for exactly 1 hour.

    Reply
    • Ali says

      10.28.20 at 3:45 pm

      Does this cake freeze well?

      Reply
  55. Aanchal says

    10.03.20 at 9:31 am

    Hi, I don’t have a tube pan or bundt pan. I do have round 6*3 and 8*3 and a square 8*8*3 pans. I am also planning to half the recipe. which pan should I bake it in? and time and temperature will remain same or will they differ?

    Reply
    • Paula says

      01.20.21 at 4:28 pm

      The 8×8-inch will probably be best, refer to this post. I think it’ll help you. https://www.callmepmc.com/can-i-bake-a-pound-cake-in-a-9×13-inch-pan/

      Reply
  56. SV Teacher says

    10.01.20 at 2:21 pm

    5 stars
    I made this recipe twice. The first time I beat the egg yokes until I thought they were fluffy, resulting in a heavy but tasty pound cake. The second time I beat them with my Kitchen Aid mixer on 10 for a long time until they started to resemble stiff beaten egg whites. This cake is marvelous! It is very light and looks just like the picture! What a wonderful recipe!

    Reply
  57. Judy Tetlow says

    09.16.20 at 11:47 am

    4 stars
    It may be my mistake, but I feel like something was “off” on the recipe. It looked like a huge lava flow all over my oven; even though with I smelled something burning put foil under the pan. Although it was delicious! I was surprised that there was no butter or oil and quite a bit of baking powder. It took longer to bake than specified, maybe an hour 15 minutes. If I try it again, I will likely cut back a little on the water or use two pans, the batter came to the top of the pan before I put it in the oven. OR maybe I beat the yolks too much?

    Reply
    • Paula says

      09.18.20 at 6:26 am

      I’ve made it 100s of times by this recipe. I feel like your bundt pan is too small.

      Reply
      • Amy says

        01.05.21 at 3:22 am

        My bundt pan is also too small, I filled it about 2/3rd full and stopped pouring. I’m going to resize the recipe, but it was so good, I will make it again.

        Reply
        • Paula says

          01.06.21 at 10:01 am

          Or use the extra batter for cupcakes

          Reply
  58. Julie says

    08.14.20 at 5:01 pm

    Can I freeze the pound cake ?

    Reply
    • Paula says

      08.21.20 at 12:47 pm

      Yes, wrap airtight. Pound cakes freeze beautifully.

      Reply
  59. LaShun says

    08.01.20 at 12:29 am

    My teenage daughter performed an unrelated baking experiment using egg whites. She asked me if I should save the yolks. I said yes, and stumbled across this recipe.

    Since I only had six egg yolks, I cut the recipe in half. In an effort to reduce the carb/sugar content, I used coconut flour (1/3 cup) and Lakanto baking monkfruit sweetener (1 cup.) To my chagrin, I realized I didn’t have lemon or almond extract. So I used the banana extract that I had instead to go along with the Mexican vanilla extract I had.

    I had enough batter for two ramekins. I baked them for 45 minutes, but I think it could’ve baked 5 – 10 minutes less. The end result was better than I expected! Moist & flavorful.

    Reply
    • Paula says

      08.02.20 at 4:45 pm

      Love your substitutions.

      Reply
  60. Deborah Potts says

    05.10.20 at 10:00 pm

    5 stars
    Excellent recipe! One of the best pound cakes I have ever made. The crumb was moist and soft. Easy to cut and serve. I used orange extract instead of lemon and the cake had a wonderful flavor. This is a recipe I will use again. Thank you.

    Reply
  61. Dawn says

    05.03.20 at 6:09 am

    5 stars
    I haven’t really baked in years but being at home all the time now I decided to make my husband’s favorite cake Angel Food for his birthday. It didn’t look the best but tasted good. But now I had 12 yolks. Ran across this recipe and decided to give it a try. Found my Bundt pan (along with the Angel Food cake pan) way back in a high cupboard so I was set. Used rum extract. We tried both cakes side by side and loved them both. Highly recommend this cake. Not too sweet or heavy! I plan on freezing most of this cake to save for later

    Reply
  62. ThereseJ says

    04.27.20 at 1:06 am

    5 stars
    This is a cake from heaven recipe! I made the β€œ6 Yolk” version. I was so happy it came out well. Yummm! It just works right. I’ve have a hit and miss history with recipes from the internet. This is nice, too, for it leaves room for different flavors, etc.πŸ‘©πŸ»β€πŸ³. I made a Swiss meringue frosting.

    Let’s all keep cooking together during this time of massive planet Earth change. Blessings to all who are working for us!

    Reply
    • Tamzy says

      06.16.20 at 5:57 pm

      Did you half the entire recipe? I want to do the same so thought i’ll inquire first, Making pavlova from 6 egg whites so want to use the leftover yolks wisely. Thanks

      Reply
  63. Vanessa says

    04.23.20 at 2:50 pm

    Can this be used to make letters cakes??

    Reply
    • Paula says

      04.23.20 at 7:30 pm

      yes

      Reply
  64. Micki says

    04.14.20 at 9:43 pm

    Wondering if you’ve tried sugar substitute baking blend trivia in this 12 yolk recipe. I made the angel cake recipe and need to use up the yolks. BTW- THE TASTE of the angel cake was delicious. Although, I encountered some sticking to the pan. Probably because I used a bundt pan.

    Reply
    • Paula says

      05.31.21 at 9:22 pm

      I’ve read good things about Truvia, but haven’t tried it myself.

      Reply
  65. Shawna says

    02.29.20 at 10:13 pm

    5 stars
    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!

    Reply
  66. Kerri says

    02.23.20 at 2:46 pm

    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

    Reply
    • Paula says

      02.24.20 at 6:15 pm

      Sounds wonderful!!

      Reply
  67. lisa g. says

    02.12.20 at 1:42 pm

    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?

    Reply
    • Paula says

      02.14.20 at 6:16 am

      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.

      Reply
  68. Denise says

    12.08.19 at 7:24 pm

    Can you freeze this cake?

    Reply
    • Paula says

      12.08.19 at 8:18 pm

      Yes, to freeze: wrap the cake tightly with aluminum foil or plastic freezer wrap, or place in a heavy-duty freezer bag for up to 3 months

      Reply
  69. AR says

    12.02.19 at 1:38 pm

    Can you put milk in this recipe instead of water

    Reply
    • Paula says

      12.02.19 at 3:30 pm

      yes

      Reply
  70. Angie says

    12.02.19 at 1:25 pm

    Is there butter in this recipe

    Reply
    • Paula says

      12.02.19 at 3:31 pm

      no

      Reply
  71. Jami says

    11.21.19 at 1:36 pm

    How much butter does this recipe call for? 4 sticks?

    Reply
    • Paula says

      11.22.19 at 6:21 am

      no butter

      Reply
  72. Della Hall says

    11.20.19 at 11:07 am

    Can you use almond or coconut flour in place of the all purpose flour?

    Reply
    • Paula says

      11.20.19 at 2:01 pm

      I have never had good luck baking with coconut or almond flour.

      Reply
  73. Angelica Hawkins says

    11.17.19 at 1:10 pm

    Hi there- 2 issues for me, please. First, I made the 12 yolk pound cake, looks awesome but the texture is not that of a pound cake. It’s moist but much more dense, almost like bread. Flavor is good also so, just the texture.
    Also, where can I find d the nutritional values for any of your recipes?

    Reply
    • Paula says

      11.18.19 at 10:06 am

      Yes, I did talk about the texture in the post. I will update the nutritional values.

      Reply
  74. Niamh O’Reilly says

    11.14.19 at 7:22 pm

    Can I bake this in a loaf pan with the same results? Thanks 😊

    Reply
    • Paula says

      11.15.19 at 1:11 pm

      You will need to use two loaf pans

      Reply
  75. Sam says

    10.31.19 at 10:30 am

    Wow! This is the most awesome recipe. I did just what it said… all ingredients at room temperature and the ice water just until the ice was melted. Even the time in the oven was perfect! It came out just like the picture! Perfect texture, perfect crumb! Not too moist and not too dry. Amazing! What a great way to use extra egg yolks. I did add a few more egg yolks to make 1 cup of them. My grandson loves it!

    Reply
  76. Christine S says

    10.19.19 at 1:41 pm

    What is the nutritional values of this? Fat, carbohydrates? Thank You.

    Reply
    • Paula says

      10.22.19 at 8:01 pm

      https://www.verywellfit.com/recipe-nutrition-analyzer-4157076

      Reply
  77. Rainning says

    09.27.19 at 3:39 am

    How do i substitute with lemon zest and juice?

    Reply
    • Paula says

      10.22.19 at 8:03 pm

      Omit the extracts and add the zest and juice of 1 lemon

      Reply
  78. Maricel says

    08.19.19 at 4:01 am

    Do I need the lemon extract or can it be subsitituted/omitted?

    Reply
    • Paula says

      08.19.19 at 8:50 am

      It can be omitted or you can use another flavoring

      Reply
  79. Katherine Ransel says

    08.05.19 at 1:15 pm

    Hi, Paula. I have about 9 million peaches on my tree. Can I add some mashed up fresh peaches to this recipe? If so, how much? Thanks!

    Reply
    • Paula says

      10.19.20 at 6:50 am

      1 cup of mashed peaches
      or this recipe https://www.callmepmc.com/two-step-fresh-peach-pound-cake-recipe/

      Reply
  80. Katherine Ransel says

    08.04.19 at 6:18 pm

    Can I use a different kind of pan? I don’t have either of those you recommend. I have the kind that the sides come off. Would that work?

    Katherine kransel@gmail.com

    Reply
    • Paula says

      06.26.21 at 3:40 pm

      Yes, you didn’t state the size. Don’t fill it more than 2/3 full.

      Reply
  81. Viola Pastuszyn says

    07.23.19 at 10:27 am

    Okay, just to be clear – no butter? No oil? All the fat is from the egg yolks?

    Reply
    • Paula says

      07.23.19 at 12:17 pm

      yes, that’s correct

      Reply
      • Viola Pastuszyn says

        07.24.19 at 10:26 am

        Fascinating. I’m going to have to try this. I was looking for a recipe that used lots of egg yolks since I wanted to make a double batch of SMBC and this fits the bill perfectly. I’m going to sub fresh zest and lemon juice for the extract though. Maybe add a bit of True Lemon; love that stuff.

        Reply
        • Milena says

          09.18.19 at 12:01 pm

          How did it turn out with the fresh lemon? I just made it with just vanilla and now waiting for it to cool πŸ™‚

          Reply
  82. Rayhanehsalehi says

    06.30.19 at 8:31 pm

    How cold should the water be? Refrigerator Cold or room temp?

    Reply
    • Paula says

      07.02.19 at 2:28 pm

      refrigerator cold is what I used

      Reply
  83. Julie says

    06.19.19 at 8:19 pm

    tasted good but dry. will reduce baking time to 40. May try sour cream instead of water

    Reply
  84. Kellie says

    06.15.19 at 8:27 am

    How much lemon extract would you add to give it the flavor you described?

    Reply
    • Paula says

      06.15.19 at 9:18 am

      I would add 2 teaspoons lemon extract

      Reply
  85. Caroline says

    06.10.19 at 10:04 pm

    Omg! I love this! I will have to reduce the sugar next time I make it but I can’t believe how fluffy it came out. It came out so soft it’s unbelievable!

    Reply
  86. sheila baradero says

    06.10.19 at 11:34 am

    hi i want to try your recipe but im cofuse by the measurement of baking powder is it 2tablespoon and 1/2teaspoon…or 2teaspoon and halfteaspoon of baking powder.
    hope to hear from you thanks

    Reply
    • Paula says

      06.10.19 at 4:54 pm

      2.5 teaspoons

      Reply
  87. Danielle Skipp says

    06.06.19 at 10:52 am

    I substituted the flour for gluten free flour and used my duck eggs for the egg yolks. This is my new favorite pound cake! So fluffy and moist! I didn’t have either of the pans called for in the recipe so I used extra large cupcake tins and baked at 350 for 30 minutes, they were absolutely perfect. Thank you for sharing this delicious recipe ❀️

    Reply
    • Paula says

      06.06.19 at 7:23 pm

      So happy you liked it

      Reply
  88. Andrea Kohut says

    05.17.19 at 4:12 pm

    Could this be baked in regular cake pans, as a layer cake, instead of a tube or bundt pan?

    Reply
    • Paula says

      05.17.19 at 5:04 pm

      yes, the batter is slightly denser so the time will be a little longer. I always go by the times recommended on cake mix so start with those and watch closely.

      Reply
  89. Michelle Johnson says

    05.15.19 at 2:50 pm

    I was so excited to see this, I like everyone have a lot of eggs and I have been making Macarons so lots of whites. I am going to try this for sure. I wonder and if you know that would be great. Do you think you could make it chocolate? Maybe add cacao powder replace some flour. Any thoughts

    Reply
    • Paula says

      05.16.19 at 7:07 pm

      I think that would work. My chocolate pound cake has 4 T cocoa. It’s not a strong chocolate flavor though. https://www.callmepmc.com/chocolate-pound-cake/

      Reply
  90. Renee says

    05.06.19 at 2:53 pm

    I have made this several times using my own gluten free flour mix and a teaspoon of zanthum gum. Always a hit in our home.

    Reply
  91. Nancy Pryor says

    04.29.19 at 11:12 am

    Thank you! My birds are laying as well.. I used four goose + one duck egg to make the angel food and pound cake. I used 1 tsp of coconut flavouring plus 3/4 C toasted coconut. It is delicious! I shall be making this cake several times this summer!

    Reply
  92. Izzy says

    03.26.19 at 1:52 pm

    Hi, what type of attachment do I need to use to beat the egg yolks? Whisk or paddle?
    Thank you

    Reply
    • Paula says

      03.27.19 at 5:20 pm

      whisk

      Reply
  93. Josee Marchessault says

    03.03.19 at 11:21 am

    5 stars
    Hello, my hens are in a laying frenzy and I would love to make that cake. Can I use orange or grapefruit juice instead of water? Or would it affect the results?

    Reply
    • Paula says

      03.03.19 at 9:08 pm

      Yes, you can. It will just add more flavor

      Reply
      • Josee Marchessault says

        03.05.19 at 10:56 am

        Thank you! Making it now, I have an Angel Food cake in the oven.

        Reply
  94. Wali says

    12.10.18 at 10:37 pm

    You mention this cake as fluffy. Would it have enough structure to be a cake under fondant?

    Reply
    • Paula says

      12.12.18 at 7:17 pm

      I don’t think it would. It is similar to an Angel food cake texture.

      Reply
  95. Laurie Hartrey says

    12.10.18 at 2:21 pm

    I noticed there is no fat in this cake and I thought it was odd. It wasn’t mistakenly left out was it?

    Reply
    • Paula says

      12.12.18 at 7:17 pm

      It wasn’t. It’s similar to an angel food cake except with yolks.

      Reply
    • Jeanne says

      02.12.19 at 11:20 pm

      A couple of suggestions and notes from a professional pastry chef:

      The yolks are the fat in this recipe, so contrary to Laurie’s comment, there is a high percentage of fat in the recipe. That is why it’s especially important to let the separated egg yolks come to room temp for about half an hour before using. They won’t emulsify with the water in the recipe properly if added cold.
      To accurately measure ingredients, get yourself a kitchen scale. A cup of AP flour should always weigh 4.25 oz or 120g. A large egg yolk weighs half an ounce, or 14g. Twelve yolks should weigh 6 oz.

      Reply
      • Pam says

        03.11.19 at 9:13 am

        Thank you for clarifying πŸ™‚

        Reply
  96. Carrie ito says

    12.09.18 at 5:25 am

    If I want to use almond extract, then I assume I leave out the lemon?

    Reply
    • Paula says

      12.10.18 at 11:35 am

      Yes

      Reply
  97. Leslie D Lammers says

    12.03.18 at 9:59 am

    Can I make it in a loaf pan?

    Reply
    • Paula says

      12.01.19 at 4:26 pm

      yes

      Reply
  98. Adam says

    11.25.18 at 5:59 pm

    Can I mix lemon zest and poppy seeds into the batter? I’m thinking 2 tsp zest to 1 tsp extract? 4 tbsp poppy seed?

    Reply
    • Paula says

      11.25.18 at 7:38 pm

      You can always give it a try, I haven’t tested it with those

      Reply
  99. Jessica says

    11.15.18 at 12:50 pm

    5 stars
    Just made this recipe today and it turned out BEAUTIFULLY. Big and fluffy and golden, perfectly browned and sweet. My grandmother said she’s never gotten a pound cake to look so good– that’s high praise coming from a baker like her! Thank you so much for this recipe. ❀️

    Reply
  100. Lacey says

    09.03.18 at 7:59 pm

    5 stars
    Made it! It was good! Didn’t have lemon extract so squeezed a lemon into batter.

    Reply
  101. Heather says

    08.20.18 at 8:36 am

    Can you make this in round tins for a layer cake? What size tins would you use?

    Reply
    • Paula says

      08.20.18 at 6:57 pm

      I haven’t tested it in a round cake pan. Typically a 8-inch round cake layer bakes in 25 to 29 minutes

      Reply
  102. Linda Baker says

    08.11.18 at 11:34 am

    What no oil or butter? What makes it buttery???

    Reply
    • Melanie B. says

      09.21.18 at 11:08 am

      I would imagine because the yolks are pure fat, they take the place of oil or butter, which are also pure fat.

      Reply
  103. Phillip Peters says

    08.11.18 at 10:10 am

    This seems more of a sponge type cake. Would it lend itself to baking in a 1/2 sheet pan and made inti a jelly roll?

    Reply
    • Paula says

      08.12.18 at 7:11 pm

      It is very light. Richer than an angel food cake. It probably will make a great jelly roll, but I have not tested it.

      Reply
  104. Roger says

    07.21.18 at 7:00 pm

    Used non-stick cooking spray in my non-stick bunt pan but the cake is stuck tight even after running a thin blade along the sides.

    Reply
  105. 2Zippy says

    07.14.18 at 11:09 am

    Not sure what I did wrong, but thought I followed the recipe exactly. It overflowed the bundt pan quite a bit, making a mess of the oven. Anyone else have that problem? I used farm fresh eggs.

    Reply
  106. Amber says

    07.09.18 at 2:31 pm

    I have made this recipe three times now (after I make an angel food cake) and it is delicious but it always comes out a little dryer than I would like. Can i substitute some water for sour cream or something else to make the resulting cake more moist?

    Reply
  107. Holly says

    07.01.18 at 6:21 pm

    Help! I want to make this cake, but don’t have lemon extract. Choices on hand: lemon essential oils (can be consumed) or lemon zest.

    Reply
    • Paula says

      07.02.18 at 3:52 pm

      lemon zest

      Reply
  108. Ardnil says

    06.03.18 at 3:15 pm

    5 stars
    Can this cake be frozen? If so, for how long? Also, how LONG should the yolks be beaten?

    Reply
    • Paula says

      06.03.18 at 9:39 pm

      It can be frozen. I don’t care for anything frozen for longer than 3 to 4 weeks. I didn’t time the eggs when I was beating them, I beat them until they were ‘fluffy’ and lighten to a pale yellow in color.

      Reply
  109. Wendi Nixon says

    06.01.18 at 5:09 pm

    Made a gluten free coconut version with coconut flour, 1can of coconut milk instead of water and coconut extract. Baked in a loaf pan, sliced and served with homemade lemon curd and it was delicious! Thank you for the great recipe!

    Reply
    • Alice says

      10.22.18 at 9:02 pm

      5 stars
      That sounds delicious!

      Reply
  110. lynn kruhlik says

    05.20.18 at 5:57 pm

    What a great recipe for 12 Yolks! Lemon extract was a perfect pairing for the golden cake! Served it lightly adding with my homemade Bluebarb sauce, perfection.
    Thank you

    Reply
  111. AH says

    05.09.18 at 8:37 pm

    Could this be cooked on a baking sheet and used to make a roll?

    Reply
    • Paula says

      06.03.18 at 9:34 pm

      Yes, it would be wonderful

      Reply
  112. Amy says

    05.04.18 at 5:09 pm

    I made a gluten free Angel Food cake for my birthday and didn’t want to waste the yolks. Thank you for helping me prevent food waste. I substituted the flour for Better Batter (gf floud mix) and used all vanilla extract. I baked it in a loaf pan. Very delicious cake.

    Reply
  113. Nancy says

    05.03.18 at 7:38 pm

    Thank You for sharing your Twelve Yoke Pound Cake. The Cake is so good. I was making a wedding cake for my grand daughter and I had 36 yokes to use. I didn’t want to not use them in some thing.

    Reply
  114. YB says

    04.29.18 at 6:45 am

    This cake doesnt need any oil or butter?

    Reply
    • Paula says

      04.29.18 at 6:04 pm

      No, it doesn’t

      Reply
  115. Kim says

    04.27.18 at 1:34 pm

    I don’t have a bundt pan, do you think could I use an angel food pan or loaf pans instead?

    Reply
    • Paula says

      04.28.18 at 10:30 am

      Yes, you can use either

      Reply
  116. Selma Cherry says

    04.25.18 at 8:37 am

    Can you bake this in cup cake tins?

    Reply
    • Paula says

      04.28.18 at 10:34 am

      yes, you can

      Reply
  117. tammy says

    04.23.18 at 8:03 am

    can you use a loaf pan?

    Reply
    • Paula says

      05.02.18 at 7:21 pm

      Yes, but you will need 2, 5×9 inch loaf pans

      Reply
  118. Janna says

    04.10.18 at 6:41 pm

    I’d like to make this, as I have 12 yolks leftover from an angel food cake recipe. But, I have some questions. What speed should the yolks be beaten at (low, medium low, medium, medium high, high)? And, when using a stand mixer, should I use the beater or whip attachment? Thank you!

    Reply
    • Paula says

      04.13.18 at 12:17 pm

      I used the whip attachment on med-low to beat the egg yolks

      Reply
  119. Wendy says

    04.07.18 at 3:50 pm

    I have this in the oven right now! I only had 8 yolks so I added 2 eggs and used maple flavoring instead of lemon. I was surprised there was no butter or oil, but I assume the fat comes from the yolks. Thanks for the recipe, I’m sure we will enjoy it!

    Reply
  120. Becky says

    04.07.18 at 12:23 pm

    The cake erupted from the Bundt pan while cooking. It looked like a volcano spewing from the center of the pan and falling into the oven and onto the heating element! I put a sheet pan on the rack below the cake it to catch the fallout and was able to salvage the cake. The oven on the other hand….I used cake flour (Softasilk). Would that have caused the “eruption”?

    Reply
    • Paula says

      04.13.18 at 12:29 pm

      Oh noooooo! Yes the flour makes a difference. Also if the bundt pan was too small. The 10 inch tube pan that I use is larger than most traditional bundt pans.

      Reply
    • Adnil says

      06.03.18 at 9:46 pm

      1 star
      I made this cake and it is in the oven as we speak…actually erupting all over the pan I set underneath it! Thank you for your comment or I would not have thought to put that pan under it. I followed the directions EXACTLY and even used my largest bundt pan. I am an experienced πŸ‘©β€πŸ³ and brought my whipped yolks to very thick…as that would be the method for a cake like this.

      Reply
  121. Linda Baker says

    03.31.18 at 9:08 am

    Do you have to adjust the oven racks to the lowest position, like Angel Food cake?

    Reply
    • Paula says

      04.04.18 at 11:22 am

      I did not

      Reply
  122. Phil says

    03.27.18 at 5:36 am

    The recipe was a great find to make alongside the 12 egg white angel food cake. I did not have lemon extract, so substituted orange extract. The cake has a wonderful hint of dreamsicle to it. It does have a crispy top, but on the whole it’s a very good cake.

    Reply
  123. Phil says

    03.27.18 at 5:33 am

    I found a recipe for cookies that calls for 8 cooked egg yolks a few years ago. I’ve made it a couple of times, and they are delicious and very rich. Lots of butter, though:
    https://www.allrecipes.com/recipe/184371/swedish-butter-cookies/

    Reply
    • Paula says

      03.29.18 at 5:02 pm

      Thank you, Phil, I will check out that cookie recipe

      Reply
  124. Kristen says

    03.13.18 at 10:20 pm

    5 stars
    I made this today during a blizzard, because I had a dozen leftover egg yolks from another recipe that I didn’t want to waste. I only had a 9″ bundt pan, but it worked okay, and I pulled it out of the oven at 40 minutes, and any longer and it would’ve been too dry. But it is delicious!! My roommates and I love it! I used lemon juice from a lemon instead of lemon extract, and I used around 3 tsp of the lemon juice, and it was good. I also made a glaze with confectioner’s sugar and the juice of the rest of the lemon, as well as some vanilla and water, and drizzled it over the top of the cake after it was cooled. And I also made candied lemon peel as a garnish for the top (I’ve been watching Great British Baking Show a lot, and Mary Berry made it so I wanted to give it a try with the rest of the lemon!) and it is fancy and delicious! Love this cake!

    Reply
    • Jessica says

      04.10.18 at 1:10 pm

      The GBBS is the exact reason I’m looking for cake recipes as well! Those technical challenges have inspired me!

      Reply
  125. Sarah says

    03.11.18 at 1:54 pm

    5 stars
    I’m so glad I found this recipe! I hate wasting egg yolks and this recipe was perfect! Will definitely be making this again. Also, when I make pound cake usually use a brick of cream cheese. Do you think that could be added to this?

    Reply
  126. a_of_rc says

    02.15.18 at 12:33 am

    5 stars
    Thanks so much for this recipe! My dear hubby has been eating all the egg whites and the yolks were adding up. This cake worked beautifully. I used two round cake pans since I don’t have a bundt pan, and had to adjust for higher elevations, but this is a wonderful recipe. I did get a thin crisp layer on top and I’m not sure if the cake was supposed to have it, or if it was the cause of my adjustment for high altitude baking, but it was a lovely texture that enhanced the rest of the cake. Great recipe!!

    Reply
  127. Arlee says

    01.15.18 at 8:08 pm

    Had 12 yolks left over from making an angel food cake. Glad I found your recipe. I just made this cake and used Banana extract with the vanilla extract. It’s good, can’t wait to make it again and try it with a different flavor. Thanks!!

    Reply
  128. linda black says

    01.02.18 at 12:23 pm

    My cake in the oven. I am concerned because my batter is thin. Is it supposed to be? I followed the recipe perfectly.

    Reply
    • Paula says

      05.05.18 at 4:01 pm

      It is thin

      Reply
  129. Janelle says

    12.27.17 at 1:33 pm

    This looks delicious and would be perfect since I’ll have leftover egg yolks! I was wondering if fresh lemon juice and/or zest could replace the lemon extract, and if so, how much would be used? Thanks in advance!

    Reply
    • Paula says

      12.31.17 at 11:25 am

      You can. I’d use 1 teaspoon of extract.

      Reply
  130. Gita Patel says

    12.23.17 at 1:18 pm

    Can i use cooked egg yolks? I usually throw away the egg yolks from hard boiled eggs; i use spicy hummus for deviled eggs.

    Reply
    • Paula says

      12.31.17 at 11:31 am

      No, the yolks cannot be cooked

      Reply
    • Phil says

      03.27.18 at 5:28 am

      I found a recipe for cookies that calls for 8 cooked egg yolks a few years ago. I’ve made it a couple of times, and they are delicious and very rich. Lots of butter, though:
      https://www.allrecipes.com/recipe/184371/swedish-butter-cookies/

      Reply
  131. Ramona says

    12.14.17 at 12:20 am

    I’m wondering if you might have calorie and carb counts?

    Reply
    • Paula says

      01.05.18 at 12:55 pm

      I do not

      Reply
  132. Genevieve says

    11.12.17 at 11:00 am

    Hi there! How well does this crake freeze? Thanks!

    Reply
    • Paula says

      11.17.17 at 10:13 am

      I actually froze this one for about 2 months. Thawed it in the fridge and it was like fresh when I served it.

      Reply
  133. Sarah Rasmussen says

    11.02.17 at 4:22 pm

    Can you tell me how I would use a loaf pan instead of a bunt pan in this recipe? (How much batter in each pan-assuming more than one? And baking time/temp changes?) Looking forward to making this!! Thank you!

    Reply
    • Paula says

      11.11.17 at 8:02 am

      Divide the batter evenly into 2 9x5x3 inch loaf pans. Fill half full, if there’s any batter left over you can bake cupcakes with it. Bake at the same temperature as the original recipe but start watching for doneness 20 to 25 minutes earlier. You’ll need to test for doneness with a toothpick in the center. The cake will be done when no crumbs or dry crumbs remain on the pick.

      Reply
  134. Ellen says

    09.07.17 at 8:49 pm

    Could I fold in blueberries and bake in loaf pans?

    Reply
  135. Linda says

    08.31.17 at 9:17 pm

    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!!

    Reply
    • Paula says

      09.03.17 at 2:47 pm

      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.

      Reply
  136. Abby Mallam says

    08.29.17 at 6:57 pm

    Hi, You said this cake have a sponge cake texture. Will I be able to make this into layer cake?

    Reply
    • Paula says

      09.03.17 at 2:49 pm

      I think it would work wonderfully, but I don’t think it will hold up to a heavy frosting

      Reply
  137. joanne | No Plate Like says

    08.21.17 at 6:14 pm

    Look a like a nice dense pound cake. Just how I like it. Meal Plan Monday.

    Reply
  138. TLD says

    07.09.17 at 2:18 pm

    Ingredients says baking powder. Instructions say baking soda. Which is it? Thank you.

    Reply
    • Paula says

      07.14.17 at 5:57 pm

      Thanks, it’s baking powder. I corrected it.

      Reply
  139. Kristin says

    06.18.17 at 3:13 am

    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.

    Reply
    • Paula says

      06.22.17 at 5:22 pm

      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

      Reply
      • Cindy McLeod says

        12.14.17 at 7:39 am

        HAVE YOU EVER MADE IT WITH BUTTER? I THINK IT’S GOOD LIKE IT IS BUT NOT REALLY LIKE A CAKE-MORE LIKE A BREAD?

        Reply
        • Paula says

          07.05.18 at 8:43 am

          I have not

          Reply
  140. Alisa Ewert says

    06.12.17 at 1:51 am

    5 stars
    Hi Alisa here,

    I am Gym Trainer and I used to guide my Students about good diets and best nutrition. By the help of you and such blogs who put Amazing article today, I won the best trainer of the year.

    Reply

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profile picHi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
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