Have you a poundcake recipe that uses egg yolks vs. whole eggs?

Question

A friend without net access is trying to track down a poundcake recipe like her late mother used to make. It called for egg yolks vs. whole eggs or separated eggs. She thinks it took 6 egg yolks. Have you such a recipe to share? Thanks!

Answer 1

This is a tried and true lemon pound cake recipe that calls for only egg yolks. Hope this helps!

Cook Time: 50 minutes

Ingredients:

6 tablespoons butter

2/3 cup granulated sugar

4 egg yolks

1 1/4 cups cake flour

1 1/2 teaspoons baking powder

1/8 teaspoon salt

1/3 cup milk

2 teaspoons finely grated lemon peel

1 teaspoon lemon juice

1/2 teaspoon vanilla extract

1/2 teaspoon lemon extract

Preparation:

Heat oven to 350°. Butter and flour a 5x9x3-inch loaf pan.

In a mixing bowl, cream the butter with sugar until light and fluffy. In a separate bowl, beat the egg yolks until light and lemon colored; blend thoroughly into creamed mixture.

Sift together the flour, baking powder and salt. Gradually add flour mixture to the first mixture, alternating with the milk. Beat well.

Blend in the lemon zest and juice and the extracts. Spoon batter into the prepared loaf pan. Bake until a wooden pick inserted into the center comes out clean and the cake pulls away from the sides of the pan, about 45 to 50 minutes. Cool in pan on rack for about 45 minutes; remove from pan and cool thoroughly. If desired, sift powdered sugar over the top.

Here are some other cool things you can make with egg yolks:

http://www.gourmetsleuth.com/leftoveregg...