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.
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.
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.