Egg-Yolk Pound Cake

Egg-Yolk Pound Cake to the rescue!

Since I enjoy am obsessed with making French Macarons, I have found myself with containers full of egg-yolks! I knew I had to do something creative with these wonderful little blobs of fat! Egg-Yolk Pound Cake to the rescue!

What is interesting about Egg-Yolk Pound Cake is there is no added fat except for the egg-yolk. Since I don’t bake with cooking oil or shortening, the lack of needing to add butter makes for a perfect dairy-free treat!

This recipe will make 6 mini-cakes, or 12 cupcakes. I made the mistake of over-filling 5 mini-cake pans, creating super-high cakes. I could easily have divided the batter into 6 pans instead of 5. Next time for sure!

I used my largest huge cupcake scoop for the batter – two scoops per mini-cake pan. Next time I’ll be using my normal large cupcake scoop, that I normally use for cupcakes. I’ll be able to get 6 mini-cakes, or 12 cupcakes.

I topped this super-light cake with a triple-berry reduction. The recipe and instructions can be found here. I also sprinkled with confectioners suger, and added a big ol’ spoonful of fresh unsweetened whipping cream. So much for being dairy-free!

Egg Yolk Pound Cake

0 from 0 votes
Recipe by Loreta Wilson / GingerbreadArtist Course: Cake, CupcakesCuisine: DessertDifficulty: Easy


Prep time


Baking time


Total time



Egg Yolk Pound Cake – Mini-Cakes / Cupcakes


  • 6 Egg Yolks

  • Dry Ingredients
  • 1 1/2 cups All-Purpose Flour (210 grams)

  • 1 1/4 teaspoons Baking Powder

  • 1/4 teaspoon Salt

  • Sugar and Flavorings
  • 1 cup Granulated Sugar (200 grams)

  • 1 teaspoon Vanilla flavoring

  • 1 teaspoon Lemon extract (or 1/4 tsp Lemon oil)

  • 1/2 cup Cold Water


  • 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.

Did you make this recipe?

Tag @_gingerbreadartist on Instagram and hashtag it #CookiesByGingerbreadArtist

Like this recipe?

Follow us @GingerbreadArtist on Pinterest

Did you make this recipe?

Like us on Facebook

One thought on “Egg-Yolk Pound Cake

  1. Pingback: Triple-Berry Reduction | GingerbreadArtist

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.