Twelve Yolk Cake

4.80 from 249 votes

Versatile and delicious, this cake is also a great way to use leftover egg yolks. It's a great basic cake that's not overly sweet and similar to a sponge cake. Serve this with a good vanilla ice cream and rich caramel sauce.

Course Dessert, Snack

Cuisine American/Southern

Keyword cake, dessert, eggs, pound cake recipe, sponge cake

Prep Time 10

Cook Time 50

Total Time 1

Servings slices

Calories 224kcal

Author Paula

Equipment

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