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TWELVE YOLK POUND CAKE

Jun.posted by Paula 182 Comments

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.

A great use of leftover egg yolks, Twelve Yolk Pound Cake, is golden and creamy. 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, buttery, 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.

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Apple Fritter Cake is moist and bursting with flavor. It's sweet, buttery and filled with caramel apples and cinnamon. Top it off with a sugary glaze and you have a cake that tastes just like an apple fritter!
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A great use of leftover egg yolks, Twelve Yolk Pound Cake, is golden and buttery. 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

  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. 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.
  4. You’ll want all the ingredients to be room temperature. (Except the water in this recipe.)
  5. 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.
  6. You can 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.
A great use of leftover egg yolks, Twelve Yolk Pound Cake, is golden and buttery. A great basic cake that's not overly sweet. Serve this with a good vanilla ice cream and rich caramel sauce.
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4.65 from 103 votes

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.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert, Snack
Cuisine: American/Southern
Keyword: cake, dessert, eggs, pound cake recipe, sponge cake
Servings: 16 slices
Calories: 224kcal
Author: Paul
Prevent your screen from going dark

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.
  • 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.
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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

This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.

 

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Comments

  1. 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
  2. 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 you😋

    Reply
  3. 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
  4. 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
  5. 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
  6. Suzette says

    01.04.21 at 5:09 am

    How many mililitres is your cip measure? 250 ml?

    Reply
  7. 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
  8. 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
  9. 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
  10. Monique says

    12.01.20 at 7:45 am

    5 stars
    Amazing cake. This is a keeper.

    Reply
  11. 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
  12. 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
  13. 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
  14. 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
  15. 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
  16. 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
  17. 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
  18. 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
« Older Comments

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Hi, 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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