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
- 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.