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

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.

You may also like these cakes

Make all my pound cakes, get the recipes> Pound Cake Reviews Series.


12 Yolk Pound Cake Tips

  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 248 votes
Print Pin Rate
Save To Your Recipe Box
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 16 slices
Cut your grocery bill and your food waste. Unlock savings of up to 30%* (sometimes more!) compared to grocery store prices.


  • 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


  • 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.


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
Want to save your favorite recipes?Create an account or login 7 ‘Save Recipe’ to your Recipe Box. You can access your saved recipes on any device & generate a shopping list for recipes in your collections.
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!
Do you have questions about saving recipes to your Recipe Box?Visit Recipe Box FAQ!


  1. I made this delicious pound cake. Ever so slightly crispy outside tender cake underneath. This is definitely what I’ll make when using extra egg yolks up. Fresh strawberries and yogurt, yummmy

  2. 5 stars
    I just made this cake for the second time. The first time I made it I think I baked it for about 55 minutes and it was very dry. This time I tested it at 40 minutes and it was still not done but getting close so I gave it another 3-4 minutes and it came out perfectly moist and light. Several notes: If you want to freeze the yolks (maybe after just having made an angel food cake) you can do so but mix them with 5 tsp of sugar, then freeze. Remember to remove 5 tsp of sugar from the sugar called for in the recipe. Let them come to room temperature and REALLY beat them until very light colored and fluffy. Weigh your flour, 360 grams for 3 cups of flour and remember that cakes bake faster in dark colored pans like my Bundt pan. I hope this helps you have a better result.

  3. 5 stars
    This cake was very good, friends loved it but definitely would not call it light and airy. Didn’t have lemon extract so used lemon zest & juice, nice flavor. I had no ice cream or caramel sauce but it was very good with a chocolate glaze & whipped cream. Nothing like guilding the lily.

  4. 3 stars
    Nice cake, easy to over bake though is not a pound cake. I quote” Pound cake has more fat than regular cake, and has four ingredients: butter, eggs, flour, and sugar.“ The ratio use to be one pound of each though modern pound cakes use a different ratio still use the same four ingredients. Your recipe is missing butter therefore not a pound cake.

    1. I just made angel food cake & was so excited to find a recipe that will use all my leftover yolks at once! I’m not a big lemon fan though… almond intrigued me… my kids are big time strawberry fans too. Would I just replace lemon extract for another extract in the same amount?

  5. I made this pound cake today and it turned out great! The outside was crispy (don’t know how else to describe) and the inside was light, soft and moist! I baked it for 51 minutes.

  6. 4 stars
    I subbed lemon juice and zest because I didn’t have lemon extract. It was delicious and moist. Thank you!

  7. 5 stars
    Very happy to have found this recipe. I am in New Zealand and had 12 yolks left over from pavlovas so this recipe was perfect. Added bonus was it’s dairy free so I could give some to my mum. I thought about icing it with lemon icing but left it plain and it is delicious on it’s own.

  8. Hi Paula,
    I’m so happy to have found this recipe, have lots of egg yolks left over from baking macaroons and meringue cookies.
    I prefer weight measurements, especially for the flour.
    How much is 1 cup of flour in grams?
    I ask, as one of the replies provided instructions on substitute for cake flour, i.e. 1 cup of flour is 100gm. On the internet, it says 120 to 130 gm.
    Am excited to try this recipe, could you confirm the grams of flour in this recipe please.
    Thank you!

    1. I had to search online as I don’t cook with grams and king arthur flour site has ‘A cup of all-purpose flour weighs 4 1/4 ounces or 120 grams.’

  9. 5 stars
    This is the first scratch cake I have made that didn’t sink in the middle and didn’t have the consistency of cornbread! It was delicious! My daughter and 2 yr old great grandson loved it too. Thank you!

  10. 4 stars
    This was a very good recipe. An old-fashioned tasting cake and easy to make. I was looking for a recipe to use up the yolks from my sponge cake. Thanks for sharing

  11. 4 stars
    I made this today. I made a couple of changes. I used 2 3/4 cups Bobs red mill 1 to 1 gluten free flour blend and 1/8 cup coconut flour in place of the 3 cups AP flour and 1/2 cup milk and 1/2 cup sour cream in place of the water. I baked it 50 minutes and it is moist and delicious.

  12. My sister and I have been baking for years for family, friends, and even professionally. I bake specially wedding cakes. When we get together, we always end up making old favorites or trying something new. We have chickens so we have an abundance of eggs we made pumpkin
    Bread using 12 eggs so we found this recipe to use the 12 yolks. It smelled and looked beautiful, but was really dry. I read the reviews and it said if the cake was dry it was over baked, of course I assumed that so we made another one. Checked it at 35 minutes and it was not done,left it in six more minutes. It was done came out of the pan good but was again dry and I was very disappointed.

4.80 from 248 votes (188 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!