TWELVE YOLK POUND CAKE

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

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.

dessert

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
4.81 from 231 votes
Print Pin Rate

Want to save recipes? Create an account or login & then you can use the β€œSave Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.

Save To Your Recipe Box
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 16 slices

Ingredients

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.

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!
Do you have questions about saving recipes to your Recipe Box?Visit Recipe Box FAQ!

278 Comments

  1. 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.

  2. 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.

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!