Twelve Yolk Pound Cake

Twelve Yolk Pound Cake is one of those recipes everyone should have in their recipe collection. Not only is it versatile and delicious, it uses up those leftover egg yolks and freezes quite nicely. Not overly sweet, you can add all sorts of favorite flavors from ice cream to homemade raw honey. Better yet, make one as a gift and add to a set of honeybee kitchen towels.

I usually make Twelve Yolk Pound Cake after making an angel food cake. You can use the tube pan for both. This way you also use up both the egg whites for the angel food cake and the yolks for the pound cake.

You will need:

12 large egg yolks room temperature
3 cups all purpose flour
2 and ½ teaspoon baking powder
½ teaspoon salt
2 cups granulated sugar
1 teaspoon vanilla
1 teaspoon lemon extract
1 cup cold water

To make:

Prepare a 10-inch tube or bundt pan with non-stick spray.
Preheat oven to 350 degrees F.
Sift flour, baking power 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.

Pour batter evenly in pan; batter will be thick. (Photo by Charlotte Ekker Wiggins)

Bake 50 to 60 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.

The cooked twelve yolk pound cake will have a crust on the top. (Photo by Charlotte Ekker Wiggins)

I cut 16 pieces out of mine, save one to test and freeze the rest. To freeze, place the pieces on a cooling rack in the freezer. Once frozen, I store in a freezer bag. This way I can remove individual pieces as needed.

To use, I microwave for 15 seconds or allow to thaw to room temperature.

Delicious with a hot cup of tea, covered in fresh fruit or local fresh honey, or just as it is.

Charlotte