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.
Versatile and delicious, you’ll want to pin this 12 Yolk Pound Cake to save it.
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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Make all my pound cakes, get the recipes> Pound Cake Reviews Series.
12 Yolk Pound Cake Tips
- 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. 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 at room temperature. (Except for the water in this recipe.)
- 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.
- Serve this with ice cream and caramel sauce, chocolate sauce, or blueberry sauce.
Twelve Yolk Pound Cake
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- 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
- 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.