Twelve Yolk Cake
This post may contain affiliate links that won’t change your price but will share some commission.
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.
You may also like these cakes
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.
Easy recipe. I only had 10 yolks, but it turned out great and I would agree that the texture is more sponge cake than pound cake.
Can the flour be substituted for almond or coconut flour? If so, how much should I use?
I’m not familiar with baking with those flours.
This is my favorite cake now!!! My family finished it within 2 days!
I love this recipe. I added lemon zest instead of the extract since I always have zest on hand.
Can I make this in a bread machine?
I don’t have any experience using a bread machine. This is more like a sponge cake than pound cake if a bread machine mixes it too much you don’t want to use it.
Is there supposed to be butter and shortening ?
not in this one
Can you make it in a loaf pan? If so do you know how I would adjust the baking time?
The recipe as written will need 2 loaf pans. For a standard 9×5-inch loaf start watching it at 45 minutes – it may take up to 60 minutes though depending on the color of your pan and the oven.
Can this be baked in 9” pans then frozen to frost and fondant later?
yes
Very good n easy recipe! We love it! Yes 5 stars to me!
Do you happen to know the weight of the yolks? I’m trying to use up the eggs from my banty chickens, which are smaller eggs.
I don’t but I Googled it and the best I could find is 14 large egg yolks make 1 cup. 18 small yolks make 1 cup. A small egg is 18 ounces. I hope that helps maybe if you know how much your eggs weigh. (I also had to look up what a banty chicken is. lol – We had a small farm growing up but never had chickens.)