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
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.
Tools for Baking
- A larger bundt
- Or this tube pan
- Favorite spatulas
- For all my baking essentials, visit my Amazon Store.
Twelve Yolk Pound Cake
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.
- Store in an airtight container 4 days or on countertop or 1 week in the refrigerator.
Notes
Nutrition
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.
Deborah Potts says
Excellent recipe! One of the best pound cakes I have ever made. The crumb was moist and soft. Easy to cut and serve. I used orange extract instead of lemon and the cake had a wonderful flavor. This is a recipe I will use again. Thank you.
Dawn says
I haven’t really baked in years but being at home all the time now I decided to make my husband’s favorite cake Angel Food for his birthday. It didn’t look the best but tasted good. But now I had 12 yolks. Ran across this recipe and decided to give it a try. Found my Bundt pan (along with the Angel Food cake pan) way back in a high cupboard so I was set. Used rum extract. We tried both cakes side by side and loved them both. Highly recommend this cake. Not too sweet or heavy! I plan on freezing most of this cake to save for later
ThereseJ says
This is a cake from heaven recipe! I made the “6 Yolk” version. I was so happy it came out well. Yummm! It just works right. I’ve have a hit and miss history with recipes from the internet. This is nice, too, for it leaves room for different flavors, etc.👩🏻🍳. I made a Swiss meringue frosting.
Let’s all keep cooking together during this time of massive planet Earth change. Blessings to all who are working for us!
Tamzy says
Did you half the entire recipe? I want to do the same so thought i’ll inquire first, Making pavlova from 6 egg whites so want to use the leftover yolks wisely. Thanks
Vanessa says
Can this be used to make letters cakes??
Paula says
yes
Shawna says
Used up all my leftover egg yolks from all my egg-white omelets this week to make this cake to take to church…i used GF baking flour instead of regular wheat flour with excellent results! The texture is wonderful, beautiful color, and the slightly crispy airy “crust” is so yummy. It is sure to be a hit in the morning!
Kerri says
I made this last night but altered flavors to make a key lime pound cake,I added 1/2 cup sour cream for moisture, then made a soaking syrup by adding lime zest lime juice and 2 packets true lime flavoring. Added to basic simple syrup recipe along with 1 tablespoon of butter. And let me just say it’s just to die for, I hope you will at least try this . Also please add 2 teaspoons lime zest to cake mix as well as soaking syrip
Paula says
Sounds wonderful!!
lisa g. says
Hi. I can’t seem to find Swans Down yellow sponge cake that uses 12 egg yolks.
Can you use cake flour in place of all purpose flour in the same amounts as all purpose flour in your recipe?
Do you know of the Swans Down cake I’m mentioning here?
Paula says
Yes, you can get it here: https://amzn.to/2tYgwtx
To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. Make your own – one cup sifted cake flour (100 grams) can be substituted with 3/4 cup (85 grams) sifted bleached all-purpose flour plus 2 tablespoons (15 grams) cornstarch.
Denise says
Can you freeze this cake?
Paula says
Yes, to freeze: wrap the cake tightly with aluminum foil or plastic freezer wrap, or place in a heavy-duty freezer bag for up to 3 months
AR says
Can you put milk in this recipe instead of water
Paula says
yes
Angie says
Is there butter in this recipe
Paula says
no
Jami says
How much butter does this recipe call for? 4 sticks?
Paula says
no butter
Della Hall says
Can you use almond or coconut flour in place of the all purpose flour?
Paula says
I have never had good luck baking with coconut or almond flour.
Angelica Hawkins says
Hi there- 2 issues for me, please. First, I made the 12 yolk pound cake, looks awesome but the texture is not that of a pound cake. It’s moist but much more dense, almost like bread. Flavor is good also so, just the texture.
Also, where can I find d the nutritional values for any of your recipes?
Paula says
Yes, I did talk about the texture in the post. I will update the nutritional values.
Niamh O’Reilly says
Can I bake this in a loaf pan with the same results? Thanks 😊
Paula says
You will need to use two loaf pans
Sam says
Wow! This is the most awesome recipe. I did just what it said… all ingredients at room temperature and the ice water just until the ice was melted. Even the time in the oven was perfect! It came out just like the picture! Perfect texture, perfect crumb! Not too moist and not too dry. Amazing! What a great way to use extra egg yolks. I did add a few more egg yolks to make 1 cup of them. My grandson loves it!
Christine S says
What is the nutritional values of this? Fat, carbohydrates? Thank You.
Paula says
https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Rainning says
How do i substitute with lemon zest and juice?
Paula says
Omit the extracts and add the zest and juice of 1 lemon
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.
Michelle Johnson says
I was so excited to see this, I like everyone have a lot of eggs and I have been making Macarons so lots of whites. I am going to try this for sure. I wonder and if you know that would be great. Do you think you could make it chocolate? Maybe add cacao powder replace some flour. Any thoughts
Paula says
I think that would work. My chocolate pound cake has 4 T cocoa. It’s not a strong chocolate flavor though. https://www.callmepmc.com/chocolate-pound-cake/
Renee says
I have made this several times using my own gluten free flour mix and a teaspoon of zanthum gum. Always a hit in our home.
Nancy Pryor says
Thank you! My birds are laying as well.. I used four goose + one duck egg to make the angel food and pound cake. I used 1 tsp of coconut flavouring plus 3/4 C toasted coconut. It is delicious! I shall be making this cake several times this summer!
Izzy says
Hi, what type of attachment do I need to use to beat the egg yolks? Whisk or paddle?
Thank you
Paula says
whisk
Josee Marchessault says
Hello, my hens are in a laying frenzy and I would love to make that cake. Can I use orange or grapefruit juice instead of water? Or would it affect the results?
Paula says
Yes, you can. It will just add more flavor
Josee Marchessault says
Thank you! Making it now, I have an Angel Food cake in the oven.
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.
Pam says
Thank you for clarifying 🙂
Carrie ito says
If I want to use almond extract, then I assume I leave out the lemon?
Paula says
Yes
Leslie D Lammers says
Can I make it in a loaf pan?
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
Jessica says
Just made this recipe today and it turned out BEAUTIFULLY. Big and fluffy and golden, perfectly browned and sweet. My grandmother said she’s never gotten a pound cake to look so good– that’s high praise coming from a baker like her! Thank you so much for this recipe. ❤️