Egg Yolk Cake

Got leftover egg yolks from another recipe and wondering what to do with them? Whip up this decadent egg yolk cake that's bound to impress.

Course Breakfast, Dessert, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 45

Total Time 1

Servings slices

Calories 170

Preheat oven to 350F and grease a 9x5" loaf pan.
In a large mixing bowl, beat the egg yolks for about 5 minutes until fluffy. Slowly mix in the sugar until all has been added and continue beating for another 2 minutes until thick and pale in color.
6 large egg yolks, 3/4 cup (150g) granulated sugar
Mix in the extracts and slowly mix in the milk.
1 tsp vanilla extract, 1/2 tsp lemon extract, 1/2 cup milk
Sift in the flour, baking powder, and salt. Mix on low speed until just combined and give a final few stirs by hand to make sure all the flour is incorporated. Pour the batter into the prepared pan.
1 & 1/2 cups (190g) all-purpose flour, 1 & 1/4 tsp baking powder, 1/4 tsp salt
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Leftovers can be tightly wrapped in saran wrap or stored in an airtight container for up to 4 days at room temperature or a week in the fridge.