Twelve Yolk Cake
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A great use of leftover egg yolks, Twelve Yolk 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 Cake to save it.
Twelve Yolk Cake
When a reader asked me if I had a Twelve Yolk 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.
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Make all my pound cakes, get the recipes> Pound Cake Reviews Series.
12 Yolk Cake Tips
- 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. 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 at room temperature. (Except for the water in this recipe.)
- 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.
- 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 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 pure vanilla extract
- 1 teaspoon lemon extract or vanilla or almond
- 1 cup cold water or milk
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 lightly golden or until a 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
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
I’m wondering if you might have calorie and carb counts?
I do not
Hi there! How well does this crake freeze? Thanks!
I actually froze this one for about 2 months. Thawed it in the fridge and it was like fresh when I served it.
Can you tell me how I would use a loaf pan instead of a bunt pan in this recipe? (How much batter in each pan-assuming more than one? And baking time/temp changes?) Looking forward to making this!! Thank you!
Divide the batter evenly into 2 9x5x3 inch loaf pans. Fill half full, if there’s any batter left over you can bake cupcakes with it. Bake at the same temperature as the original recipe but start watching for doneness 20 to 25 minutes earlier. You’ll need to test for doneness with a toothpick in the center. The cake will be done when no crumbs or dry crumbs remain on the pick.
Could I fold in blueberries and bake in loaf pans?
I HOPE that this is the recipe that I have been looking for for YEARS!! My Mom’s favorite cake was Angel Food, so that’s what HER Mom always made for her birthday. Those were the days before box mixes, so the Angel Food recipe left her with 12 egg yolks. As a result, there was always a pound cake as well as the Angel Food!! I will be trying this recipe soon! Thank you so much!!
Same here! I hope you like it. The texture is somewhat different than a traditional pound cake, more like a chiffon cake, but I still enjoyed it.
Hi, You said this cake have a sponge cake texture. Will I be able to make this into layer cake?
I think it would work wonderfully, but I don’t think it will hold up to a heavy frosting
Look a like a nice dense pound cake. Just how I like it. Meal Plan Monday.
Ingredients says baking powder. Instructions say baking soda. Which is it? Thank you.
Thanks, it’s baking powder. I corrected it.
Hi, this might seem like a silly question but i noticed the recipe said buttery and i notice there is no butter in the ingredient list. Is it missing or does something else in the recipe make it buttery?
Thanks for the clarification.
No, there’s no butter, but the richness of the eggs gives it a smooth ‘fatty’ mouth-feel. It seemed more simple to just say ‘buttery’ as a description
HAVE YOU EVER MADE IT WITH BUTTER? I THINK IT’S GOOD LIKE IT IS BUT NOT REALLY LIKE A CAKE-MORE LIKE A BREAD?
I have not
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