Looking for a recipe to use up those leftover egg yolks? This egg yolk recipe may be just what you are looking for! This dozen egg yolks pound cake was an invention after learning how to make french meringue in combination with a birthday request. My brother likes to talk about his birthday months in advance. I don’t know why, but he has always done it.

He asked for a yellow cake with chocolate frosting. So I decided to make him a pound cake, which is one of his favorite cakes. And then…after spending hours putting it together, he changed his mind. Twice. What did he ultimately want in the end? A. Boxed. Cake. To each his own. It was fun learning to make a pound cake out of a dozen egg yolks anyway. If I had to do it all over again, I might have split the difference and used both half egg yolks and whole eggs.

Also, try not to judge my icing skills too harshly. Remember, I have a bum arm to blame every little mishap on. I like to throw in the weather every once in a while in order to not sound whiny. Maybe you’d like to try out this egg yolk pound cake next time you have a lot of left over yolks. It will be eggy in flavor similar to french toast. Perhaps a cinnamon glaze would be a nice addition?

Egg Yolk Pound Cake

Be prepared for a recipe that uses a whopping 12 egg yolks! By using only egg yolks, this is a very rich cake that doesn't need frosting to be delicious.

Print Recipe

Prep Time15 minutes minutes

Cook Time30 minutes minutes

Total Time45 minutes minutes

Servings12

Calories 327.3

Ingredients

• 12 large (240g) egg yolks
• 1 ⅔ cups (250g) flour
• 1 ¼ cups (250g) sugar
• 1 cup (226g) butter
• 2 tsp (10mL) vanilla
• 2 tsp (8g) baking powder
• ½ tsp (2.5g) salt

Buttercream Frosting

• 4 cups (500g) powdered sugar
• ½ cup (113g) softened butter
• 3 tbs (45mL) whipping cream or milk
• ½ tsp (2.5mL) vanilla
• ¼ tsp (1g) salt*

Instructions

• Preheat oven to 350F (180C.)
• Grease and flour or line with parchment one 9" (23cm) round cake pan.
• Combine flour, baking powder and salt in small bowl. Set aside.
• In large bowl, beat softened butter and sugars until creamy.  Beat in the egg yolks, one at a time, until smooth. Beat in vanilla and flour mixture just until blended, about 1 minute. Pour and level into prepared cake pan.
• Bake 30 – 40 minutes or until a toothpick inserted comes out clean and sides of cake just starts to separate from pan. Center should read between 200F (93C) and 210F (99C.)
• Cool in pan for 5 minutes; remove to wire rack to finish cooling. Cool completely before frosting.

Buttercream Frosting

• Mix butter and salt on low until fluffy. Gradually add sugar, mixing on low until smooth. Add vanilla. Beat in cream or milk 1 tablespoon at a time until desired consistency is achieved.

Notes

*Omit salt if using salted butter.

Recipe Tips:

• This can also be baked in two 6″ (15cm) pans that are 3″ (7.5cm) tall for 28 – 38 minutes, three 6″ (15cm) pans for 17 – 24 minutes or one 8″ (20cm) pan for 35 – 45 minutes or until tooth pick inserted in center comes out clean. 
• To make into cupcakes, divide batter equally and bake 18 – 22 minutes or until tooth pick inserted in center comes out clean. 
• Center should read between 200F (93C) and 210F (99C.)

Nutrition Facts

Egg Yolk Pound Cake

Serving Size

 

1 slice

Amount per Serving

Calories

327.3

% Daily Value*

Fat

 

20.1

g

31

%

Saturated Fat

 

11.4

g

71

%

Sodium

 

161.9

mg

7

%

Carbohydrates

 

32.8

g

11

%

Protein

 

4.4

g

9

%

* Percent Daily Values are based on a 2000 calorie diet.

* Calories provided as a courtesy and not guaranteed.