12-Yolk Pound Cake: A Timeless Hit That You Have To Try
Here's how to make a 12-yolk pound cake.
Have you ever ended up with a pile of egg yolks that you don't know what to do with? The worst thing you can do is throw them away. This 12-yolk pound cake is something that each and every one of you should have in your collection; it is versatile, flavorful, delicious, and great for those times when you have a sweet tooth. So, keep reading because below you will find lots of details that guarantee maximum enjoyment.
Ingredients
- 12 egg yolks
- 3 cups of flour (preferably all-purpose one)
- 2 and ½ teaspoons of baking powder
- A pinch of salt
- 2 cups of granulated sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of lemon extract
- 1 cup of cold water
Instructions
- Do the preparationsFirst of all, you need a pan in which you will bake the cake. I usually choose between a 10-inch (12-cup) tube pan or a 12-cup bundt pan, depending on what I'm in the mood for or what my loved ones prefer. Be sure to coat it with a non-stick spray because otherwise everything will definitely stick to the walls, and all the effort will go down the drain.Preheat the oven, the exact temperature depends on the power of the oven, I usually set it to 350 degrees F.
- Mix the dry ingredientsIn a separate bowl, sift through a sieve or sifter the following dry ingredients, flour, baking powder, and salt, to break up any lumps and help the ingredients to aerate.3 cups of flour (preferably all-purpose one), 2 and ½ teaspoons of baking powder, A pinch of salt
- Mix the wet ingredientsPour 12 yolks into a mixing bowl, turn on the mixer at the highest speed, and beat continuously until very fluffy and thick. When you reach the desired consistency, slowly, spoon by spoon, add sugar, and beat for 2 minutes, also at the highest speed.It's a good idea to turn off the mixer every now and then and scrape down the bowl thoroughly using a spatula to make sure every crumb is nicely incorporated.After that, be sure to reduce the speed and add vanilla, lemon, and cold water.The last step in making this egg yolk pound cake involves adding flour. Here you have two options, you can continue with a mixer or manually with a whisk. In any case, it is necessary to combine the ingredients without too much "violence" as otherwise you risk getting a dense instead of airy and fluffy batter.The 12-yolk pound cake batter needs to be mixed, beaten, or whisked just enough so that everything comes together nicely.Once done, pour into the previously prepared pan.12 egg yolks, 2 cups of granulated sugar, 1 teaspoon of vanilla extract, 1 teaspoon of lemon extract, 1 cup of cold water
- It's time to bakeIf you have done enough work and measured all the ingredients properly, you shouldn't have any problems with the final product.This twelve-yolk pound cake takes between 50 and 60 minutes to bake on average, but everything, as I have emphasized countless times so far, depends on the power of your oven. I have the impression that some of them bake much faster than others, so the duration will probably depend on many factors for you as well. You probably haven't thought about it, especially if these are your first steps in the kitchen, but baking dishes can also affect baking time.In any case, the best option is to stick a toothpick in the middle of the cake when you start to suspect that it's done. If it comes out clean or with a few dry crumbs, you can safely turn off the oven.Take your time, but let the 12-yolk cake cool for at least 15 minutes on a wire rack before removing it from the pan. Also, it would be wise to let it cool completely before serving. I assume you may be hungry or impatient to taste your masterpiece, but please be patient!
- Serve & enjoy!To be honest, I'm not a fan of the cake itself when it's not served with some toppings, dressings, or sauces. I'm happiest when I top it with a generous amount of caramel, chocolate, blueberry sauce, or a scoop of my favorite vanilla ice cream.As for storage, the cake is safe to eat if you keep it in an airtight container for 4 days or on the counter or in the refrigerator for 1 week.
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