6-Yolk Pound Cake

6-Yolk Pound Cake is the perfect answer to what to do with extra egg yolks.  If you like to make meringues or sponge cakes, egg-white omelettes or Swiss buttercream, you know that there are always egg yolks left over.  Yes, you can make lemon curd or raspberry curd.  You can make Caesar salad dressing.  But, when you tire of those, why not try this light and delicious bundt pound cake?

You might think it will be heavy and dense, but it’s not.  It has a beautiful crumb to the texture, and the golden color is gorgeous!  It’s simple to make and quick (for a cake).  Top it with any seasonal fruit you have, such as sautéed pears or apples in the winter, strawberries or berries in the summer (actually all year ’round now).

I had 6 yolks that I needed to use, so I decided to make a scaled-down version of a traditional 12-yolk cake recipe.  I also own a small bundt pan, but if you don’t, you can easily double the recipe.  Just check out the note at the bottom of the recipe.

Begin by beating the egg yolks until they are fluffy and thick.  Gradually beat in the sugar, vanilla, lemon and cold water.  Gradually add the sifted flour, baking powder and salt into the egg mixture.

Pour the batter into the bundt pan and bake until it’s golden brown.

Simple, right?  Delicious, definitely!

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6-Yolk Pound Cake

Makes: 6-8 servings

Prep Time: 10 minutes

Bake Time: 40 minutes

Total Time: 50 minutes

Ingredients

  • 6 large egg yolks, room temp
  • 1 & 1/2 cups all-purpose flour
  • 1 & 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 1/2 tsp vanilla
  • 1/2 tsp lemon extract
  • 1/2 cup cold water

Instructions

Prepare a 6-inch (6 cup) tube pan or 6-cup bundt pan with non-stick spray. (See Chef’s Note). Preheat oven to 350°F. Sift flour, baking powder, and salt together.

In a mixing bowl, beat egg yolks until very fluffy and thick, approximately 2 minutes. 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 add sifted flour mixture while beating on low, scrape bowl. Beat only long enough to blend, about 1 minute. Pour batter into prepared pan. Bake 30 to 40 minutes or until golden brown or when pick inserted in thickest portion of the cake comes out clean or with dry crumbs.

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.

Chef’s Note:

This is an easy recipe to double and uses a traditional-sized bundt pan. Just double all of the ingredients and bake for 50-60 minutes.

Ingredients

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    Recipe Reviews

    • Mary

      I’m just wondering if there is no butter or oil in this recipe?

      • Ariane

        Egg yolks are pretty rich, pretty much 2/3 fat

        • Francine

          Yes, I agree that the yolks are rich. When I make a meringue and end up with a lot of extra egg yolks, I’m always searching for what to do with them. This was an option I came up with and it’s delicious!

    • Mary

      I was just wondering if there in no butter or oil in this recipe?

    • Tabassum

      I was looking for a recipe to use up my egg yolks. And this looks fantastic. However, I was wondering what can I use instead of a tube pan or bundt pan? May I use a loaf pan or a 6 inch round pan to make this recipe?

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