egg yolk almond pound cake


While I am normally fairly decent on food waste, I do have my weak spots. Like the last 10% of a bag of arugula. I'm not quite sure what prevents me from just making the previous salad bigger... but I regularly fail at that.

I'm a consistently bad at using egg yolks. So many of my favorite things to eat require only egg whites and that leaves several sad egg yolks behind. I finally found a recipe that is easy to make, tastes great, and uses egg yolks.

I have regularly googled "recipes that use egg yolks". My eyes got caught on this 12 yolk pound cake... except I only had 4 egg yolks (3 from some failed macarons and 1 from another recipe). All I did was cut the recipe by a third and I was good to go. Because my batter was smaller, I used a 6 inch springform pan as well.

This cake is DELIGHTFUL. It is very reminiscent of a pound cake but with a hint of that super airy-ness and crust that comes from a traditional angel food cake. It's a really neat combo. Another benefit is you can super easily customize this - I think. Want it to be citrusy? Add in some lemon / orange / lime / grapefruit zest. I could also see it being nice with cocoa powder.

Basically, this is a perfect canvas to create your ideal dessert. I served it up with some leftover cool whip and raspberries. Also, everything looks fancier if you dust it in powdered sugar. It's a proven fact.

Here's how it goes.

  1. Prepare a bundt pan with non-stick spray.
  2. Preheat oven to 350 F.
  3. Combine flour, baking powder, and salt together. Whisk to combined evenly.
  4. In a mixing bowl, beat egg yolks until very fluffy and thick. (You'll wonder if they'll ever thicken up but just be patient.)
  5. Gradually beat in sugar and beat 2 minutes on high speed, stopping to scrape the bowl.
  6. Reduce speed to low and add vanilla, lemon, and cold water.
  7. Gradually add flour mixture while beating on low, scrape bowl.
  8. Beat only long enough to blend, about 2 minutes.
  9. Pour batter into prepared pan.
  10. 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.
  11. Cool cake for 15 minutes before removing from the pan. You might have to loosen the sides with a knife, but it'll be fine. 
  12. Serve with some berries and whipped cream.

Shopping List (FYI, I cut this recipe by a third when I baked)
12 large egg yolks room temp
3 cups all-purpose flour
2 and ½ teaspoon baking powder
½ teaspoon salt
2 cups granulated sugar
1 teaspoon vanilla
1 1/2 teaspoon almond extract
1 cup cold water
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