Lemon bundt cake

If you find yourself with an abundance of egg yolks, make this lemon bundt cake! You can use anywhere from 10-12 egg yolks for this rich lemon cake. Add some glaze on top if you want some extra sweetness!

Remember the epic opera cake that I made for my birthday? Well, I learned that the opera cake took about 24 eggs to make. Twenty four! Most of that was egg whites, so that means that I had a ton of egg yolks left over.

While I was tempted to make things like lemon curd (I didn’t have lemons) and creme brûlée (I didn’t have enough cream), I ran out of ingredients or didn’t have certain items so had to cross them off the list. Then I came across this lovely lemon bundt cake recipe that sounded promising. The original recipe used 12 egg yolks but I only had 10 to use.

Make sure that you grease AND flour your bundt cake. I made the horrible mistake of not flouring the pan after I had already greased it so my cake was impossible to get out. As a result, it broke horizontally so I had to haphazardly put it back together. Sure, it was ugly, but the flavors were wonderful.

The outside of the cake is slightly crispy and the insides are soft and fluffy. The egg yolks really made this cake shine. The hint of lemon was wonderful too, and the glaze on top made for a perfect finish.

This cake would be great served with fresh fruit, ice cream, or even whipped cream. A nice cup of hot cocoa or coffee would be wonderful too.


Lemon bundt cake

A gorgeous lemon bundt cake made from all egg yolks! This rich and dense cake will brighten up your day!
Prep Time10 minutes
Cook Time45 minutes
Resting Time15 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Cake
Servings: 12
Author: Eva Bakes


  • 3/4 cup 1 and 1/2 sticks unsalted butter, room temperature
  • 1 and 1/2 cups granulated sugar
  • 1 teaspoon lemon extract or, substitute with the juice and zest of 1 lemon
  • 10 egg yolks
  • 1 teaspoon vanilla extract
  • 1 and 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup heavy cream or half and half


  • Preheat your oven to 350 degrees F. Generously grease and flour a standard bundt pan and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.
  • Add the lemon extract, egg yolks and vanilla and mix for another 1-2 minutes or until well incorporated.
  • In a small bowl, whisk together the flour, baking powder and salt.
  • Turn the mixer to low and pour about 1/3 of the heavy cream in. Then add about 1/3 of the dry ingredients. Continue alternating between the cream and the dry ingredients. Mix until everything comes together and you get smooth batter.
  • Transfer the batter to your bundt pan and smooth out the top as best as you can. Bake in your preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool for about 5-10 minutes before inverting it onto a cake plate or wire rack to cool completely.
  • If desired, you can add some glaze to the top by mixing about 1/2 cup of powdered sugar with a splash of milk or heavy cream and about a teaspoon of lemon juice (lemon extract works here too – it just might be really strong so don’t use too much).
  • Cover the cake and store at room temperature or in the refrigerator. It will last for a few days.



  1. Sam
    December 22, 2020 / 2:04 pm

    Can you cake flour be used instead of all purpose flour?

    • evabakes
      December 22, 2020 / 2:25 pm

      I haven’t tried it before, but I imagine you could. Your cake should be lighter and fluffier. Just be careful when unmolding it from the Bundt pan.

  2. Maria
    September 2, 2021 / 4:49 pm

    What size is your Bundt pan??

    • evabakes
      September 3, 2021 / 9:21 pm

      I’m not sure – I think it’s a standard size from Williams-sonoma.

  3. April 2, 2022 / 8:47 am

    Using guten free all purpose flour. will let you know outcome

    • evabakes
      April 2, 2022 / 7:39 pm

      Awesome – I hope it turns out well!

    • Michelle
      June 21, 2024 / 11:20 am

      Was the gluten free version successful?

  4. SaraL
    April 18, 2022 / 12:13 pm

    Would this freeze well?

    • evabakes
      April 18, 2022 / 3:26 pm

      I haven’t tried freezing it, but I imagine it should work. Just make sure to thaw it completely before enjoying.

  5. Caroline
    August 16, 2022 / 10:28 am

    Hi i will bake this tonight BUT is it 3/4 cup of butter PLUS 1 and 1/2 stick ? Or OR (as both quantities are équivalent ie 3/4 = 1.5 sticks) thanks

    • evabakes
      August 16, 2022 / 8:16 pm

      It is the same thing – 3/4 up is the same as 1 and 1/2 sticks. Sorry for the confusion!

  6. Caroline
    August 16, 2022 / 10:28 am

    Hi i will bake this tonight BUT is it 3/4 cup of butter PLUS 1 and 1/2 stick ? Or OR (as both quantities are équivalent ie 3/4 = 1.5 sticks) thanks

  7. Christina
    July 1, 2024 / 10:59 am

    Can I use evaporated milk instead of cream or half and half?

    • evabakes
      July 3, 2024 / 12:06 pm

      Hi Christina – Yes, you should be able to substitute evaporated milk for the cream or half and half. Let me know how it turns out!

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