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
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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.
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.
- 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
- 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 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.
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.
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.
Wali says
You mention this cake as fluffy. Would it have enough structure to be a cake under fondant?
Paula says
I don’t think it would. It is similar to an Angel food cake texture.
Laurie Hartrey says
I noticed there is no fat in this cake and I thought it was odd. It wasn’t mistakenly left out was it?
Paula says
It wasn’t. It’s similar to an angel food cake except with yolks.
Jeanne says
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.
Carrie ito says
If I want to use almond extract, then I assume I leave out the lemon?
Paula says
Yes
Adam says
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?
Paula says
You can always give it a try, I haven’t tested it with those