After preparing an angel food cake, this is a terrific yellow cake to use up any leftover egg yolks. White, coffee, or chocolate icing can be used to decorate.
| Servings: | 20 |
| Yield: | 2 to 8 – inch rounds |
Ingredients
- ¾ cup butter, softened
- 1 ½ cups white sugar
- 1 cup egg yolks
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
- Whisk together flour, baking powder, and salt in a small bowl.
- Cream butter and sugar together in a mixing bowl. Add egg yolks and vanilla; beat until fluffy. Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour mixture. Spread in prepared pans.
- Bake for about 25 to 30 minutes, or until an inserted wooden pick comes out clean.
Nutrition Facts
| Calories | 203 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 169 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 166 mg |
| Sugars | 16 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Nice cake with a great crumb. Overall a fantastic recipe, I used a lemon frosting which gave it a little lift.
This is a great way to use up yolks after angel food. I just put in all 12 yolks. You do have to beat it for a while to become “fluffy”. I have chickens, so farm fresh eggs may go a long ways for better taste. I make them into cupcakes (cook time 20 minutes approx) and freeze to put in lunches. They thaw easily by lunchtime. I also use margarine instead of butter. Not sure if that makes a difference. Last time I used fresh raw goats milk (cooking pasturizes it) from the girls and it made it a little better, but I was using skim milk prior to that. They are light and not dense at all. Butter cream icing is perfect for them. Or just plain works as well.
Delicious! Used a lemon glaze (butter, milk, lemon juice, powdered sugar)…yum! Will make again!
I had a ton of egg yolks I needed to use up, and this recipe was perfect for that! I made it in a bundt pan, and it took about 45 minutes to bake. I also used less sugar, 2 tsps of vanilla, and sour cream in place of milk. Makes for a delicious cake! I topped it with a simple vanilla glaze, and some chocolate eggs (and a chocolate basket) for Easter! Thank you for the recipe!
I added toasted coconut an toasted crushed walnuts. As well a tbsp if corn starch an a tbsp if white vinegar to increase tenderness. I also made them into cupcakes. For the frosting more crushed nuts an coconut cream cheese an butter confection sugar milk an vanilla. yummy came out so good!
Fluffy and moist. Delicious with lemon icing.
I had the yolks from 9 eggs left after making an angel-food cake so was pleased to find this recipe. I added two whole eggs to the existing yolks to make the cup called for, incorporating them well with the yolks (beat with a fork…) before using in the recipe. The only other thing I did differently was to bake it in a bundt pan for 50 minutes. The cake seemed a little dry so I may have slightly over-baked it although the color was lovely. This cake is a great base for cream and fruit or other toppings. Not too sweet. Rather than eat two cakes (still working on the angel-food) my plan is to slice and freeze portions for when one of us “needs a little something good!”
Followed the recipe exactly – cake turned out very moist and tasty. Great recipe to use up all those egg yolks after making angel food cake.
Perfect when you have a lot of yolks to use up! I used 10 yolks plus an extra egg to make up the 1 cup. Whipped the wet ingredients for at least 5 minutes as suggested and this really helped the cake volume/lightness. I used strawberry flavoring instead of citrus and baked in a Bundt pan for 40 minutes. Turn out great!
I also beat it well in my mixer for about 5 minutes and added 12 yokes with one extra whole egg to make a cup and it turned out very nice…not heavy at all. Family loved it!
Very good cake. Nice flavour
Excellent cake. I used 13 yolks and 1 whole egg to make 1 cup. I baked it in a bundt pan. It’s tastes almost like a pound cake.
I give this cake 4 stars, only because it isn’t ultimate and family didn’t rave about it. That said, it is a great cake to use up egg yolks! There is nothing wrong with it, except that my mom said it was a bit too moist for her. I didn’t think so though. I thought it was just moist enough. I used 6 yolks and texture was perfect. Not too sweet and tastes great. Thanks for sharing this very practical recipe to use up yolks!
This cake is phenomenal. It is rich and dense similar to a pound cake without being too heavy and sweet. I made it in a 9″ square pan for my mothers birthday and sprinkled some chopped strawberries on top before baking. Once that was done and cooled i poked holes in it and poured Sandy’s One Minute Chocolate Icing over the top while hot and it set up to a nice firm chocolate glaze. I actually had enough batter left over to make one extra 9″ round cake for my kids that i added strawberries, peaches and pineapple to and drizzled with a simple white icing. It did take about 38 minutes for both cakes to cook but that may just be my oven. Thank you for such a wonderful and versatile recipe!
What a great way to use up egg yolks after making meringue cookies or angel food cake. I used 9 large egg yolks and had to add 2 large regular eggs to equal 1 cup. Make sure you do beat the egg mixture for at least 5 minutes though as it does make a difference. I made it in a Bundt pan and cut in half, spread seedless strawberry jam in between the layers and sprinkled the top with powdered sugar. Simple, but rich and dense yellow cake..a nice ending to your evening with some coffee!
This recipe makes a delicious cake but needs a few adjustments for example I use less baking powder or a larger pan and I coat the pan with butter and sugar and I let the cake cool in the oven instead of taking it out right away.
very nice cake. I made it yesterday. I was worried it wont be successful because I used sunflower oil instead of butter but it and it turned out perfectly. I mixed in some cardimum and 14 tspoon of yellow color and added some sliced pistashews on the top before baking.
Absolutely delicious! I made this in a 13 x 9 glass pan. I took other reviewer’s advice and beat the butter, sugar, egg mixture for 5 full minutes. The cake top really browned but it was not dry. I frosted with canned milk chocolate frosting.
Following review recommendations, this recipe turned out what might possibly be the prettiest, most light and airy bundt cake I’ve ever made. Not sure which changes produced such a success, but I used 100% cake flour, vanilla bean paste/vanilla butter emulsion/pure lemon extract, slightly more than 1 cup of yolks (angel food leftovers), and half and half vs milk (all I had). Following recommendations, I also allowed the butter/sugar/egg combo to beat around 10 minutes (got used to the noise and lost track of time – may have been slightly longer). Cake tested done at 45 mins and slid out beautifully from a bundt pan prepared only with Pam for baking. I would be proud to serve this cake at any gathering – it’s almost too perfect for scratch, so my main concern would be people thinking it’s from a box – absolute winner!
Tried this recipe today and it is a keeper! As others have noted, it requires a bit of time to beat the butter and sugar and then the eggs. Turned out light, moist and has such a beautiful color. I flavored mine with orange and it is yummy! I too had leftover batter and made some cupcakes. The grandkids will enjoy them. Have already shared this recipe with another baker. Thank you!!
followed the recipe exactly. cake from the oven was perfect, light and airy . then proceeded to collapse on itself.I was very disappointed considering i had used 12 egg yolks.possibly your recipe was incomplete. Ps. these were yolks remaining from angel food cake.Ciao.