12 EGG YOLK POUND CAKE RECIPES

Steps:

• Cream butter thoroughly, gradually add sugar, beat until light and fluffy.
• Mix baking powder with flour. Add 3 tablespoons flour mixture to butter and sugar mixture; beat well.
• Add remaining flour and eggs alternately until all have been added. Add Vanilla
• Bake in two 10 inch tube pans for 1 hour at 325 degrees F

Steps:

• If eggs are still whole, crack eggs into a large bowl.
• With your hands, scoop an egg and separate the yolk, placing the egg yolk in a separate bowl. This is the easiest method to separate eggs, preventing the yolk from breaking. (I use the egg whites for French Macarons, which cannot contain any traces of egg yolk)
• With the egg whites and yolks separated, place your egg whites into a container and refrigerate for another use. (French Macarons, Meringue cookies, Divinity candy....)
• Let egg yolks come to room temp as the dry ingredients are measured. This is a good time to also preheat oven to 350 f degrees.
• If using mini-cake pans, prepare with a light squirt of oil or cake release. If making cupcakes, line cupcake pans with paper liners. Tip....When I apply oil spray to pans, I open the dishwasher and hold the pan in front of the dishwasher to catch the spray. This allows for super fast clean-up.... just close the dishwasher! The over spray will be cleaned during the next dishwasher cycle! Easy-Peasy!
• Measure Dry Ingredients into a bowl, and sift to combine.
• Add room temperature egg-yolks to mixing bowl.
• Mix egg-yolks on medium-high for two minutes, until very fluffy and thick. Scrape bowl.
• Slowly add granulated sugar while mixing on low. Then beat 2 minutes on medium-high, stopping to scrape the bowl. This will create a very fluffy and light yellow mixture.
• Add flavoring and cold water. DON'T FORGET THE WATER!
• Slowly add the Dry Ingredients to the wet egg mixture, mixing on low for about a minute, only long enough to combine.
• Using a large cupcake scoop, scoop batter into prepared pans. Do not fill more than 1/2 way, this batter expands a lot! For these mini-cake pans I used 2 scoops per pan.
• Bake for 20 minutes, until when pick inserted in thickest portion of the cake comes out clean or with dry crumbs. (I over-filled my pans - next time I'll divide batter into 6 pans instead of 5).
• Let cool on wire rack for 15 minutes before removing from pan. Then cool completely on wire rack.
• Store in airtight container for 4 days on counter, or 1 week in refrigerator.
• Add desired topping (fruit, frosting, whipped cream, etc). For each serving I sliced each cake in half and then topped with a triple-berry reduction. The recipe and instructions can be found here. I also added a big ol' spoonful of fresh unsweetened whipping cream (so much for being dairy-free!), and a light sprinkle of confectioners sugar.