Egg yolk pound cake
If you follow me on social media you know that my daughter just had a birthday and requested Angel Food Cake. One of my favorite cakes to make, I use this recipe HERE. Then I end up with 12 yolks to put to use. So this week I worked on a egg yolk based pound cake recipe and I gotta tell ya, it’s a winner.
I don’t make cakes often, or even bake much for that matter, but with how easy this recipe is, I’ll def make it more.
Since most recipes call for the whole egg and I only had yolks, I substituted the whites with 1 cup of water and a 1/2 cup of milk. I had my yolks in a bowl in the fridge for a few days without a lid, I don’t recommend that. I ended up with a few dense yolk curds in my cake batter. But no one complained!
I’d love to know if you make this and what you think!
- 12 egg yolks
- 4 sticks of softened unsalted butter
- More butter for the pans
- 2 C sugar
- 1 C water
- ½ C whole milk
- 1 Tb salt
- 1 tsp vanilla
- 3¼ C all purpose flour
- **Icing- optional
- 1 C confectioners sugar
- 2-3 Tb fresh squeezed lemon juice
- Preheat your over to 325
- Butter two 9x5 loaf pans, set aside
- Start by whisking your yolks with the water and milk, then set aside.
- Cream your butter with your 2 cups of sugar with a hand mixer for 5 minutes on high speed, you want it to be very fluffy.
- Add in salt and vanilla.
- Gradually add in your yolk mixture, scraping the sides, on medium speed until well incorporated.
- Mix in your flour by hand using a spatula, this takes a few minutes.
- Divide batter equally into your loaf pans and bake for 55 minutes or until a tooth pick comes out clean.