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 the ingredients to be room temperature. (Except the water in this recipe.)
- 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 Store.
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 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.
- 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.
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Maricel says
Do I need the lemon extract or can it be subsitituted/omitted?
Paula says
It can be omitted or you can use another flavoring
Viola Pastuszyn says
Okay, just to be clear – no butter? No oil? All the fat is from the egg yolks?
Paula says
yes, that’s correct
Viola Pastuszyn says
Fascinating. I’m going to have to try this. I was looking for a recipe that used lots of egg yolks since I wanted to make a double batch of SMBC and this fits the bill perfectly. I’m going to sub fresh zest and lemon juice for the extract though. Maybe add a bit of True Lemon; love that stuff.
Milena says
How did it turn out with the fresh lemon? I just made it with just vanilla and now waiting for it to cool 🙂
Rayhanehsalehi says
How cold should the water be? Refrigerator Cold or room temp?
Paula says
refrigerator cold is what I used
Julie says
tasted good but dry. will reduce baking time to 40. May try sour cream instead of water
Kellie says
How much lemon extract would you add to give it the flavor you described?
Paula says
I would add 2 teaspoons lemon extract
Caroline says
Omg! I love this! I will have to reduce the sugar next time I make it but I can’t believe how fluffy it came out. It came out so soft it’s unbelievable!
sheila baradero says
hi i want to try your recipe but im cofuse by the measurement of baking powder is it 2tablespoon and 1/2teaspoon…or 2teaspoon and halfteaspoon of baking powder.
hope to hear from you thanks
Paula says
2.5 teaspoons
Danielle Skipp says
I substituted the flour for gluten free flour and used my duck eggs for the egg yolks. This is my new favorite pound cake! So fluffy and moist! I didn’t have either of the pans called for in the recipe so I used extra large cupcake tins and baked at 350 for 30 minutes, they were absolutely perfect. Thank you for sharing this delicious recipe ❤️
Paula says
So happy you liked it
Andrea Kohut says
Could this be baked in regular cake pans, as a layer cake, instead of a tube or bundt pan?
Paula says
yes, the batter is slightly denser so the time will be a little longer. I always go by the times recommended on cake mix so start with those and watch closely.