All Egg Yolk Cake
A good way to use the leftover egg yolks, A moist and tender cake.
Ingredients
- 1¾ cup All-purpose flour, Spooled and leveled
- 2 teaspoon Baking powder
- ½ tsp Salt
- ¾ cup Milk, Room Temperature
- 10-12 Egg yolk, All Egg Yolk Cake
- ½ cup Oil
- ⅓ cup Butter, Room Temperature
- 1½ cup Sugar
- 1 tablespoon Vanilla extract
- 1 teaspoon Lemon extract, or any other flavors
Instructions
- Preheat the oven to 350°F. Grease and dust flour a Bundt pan. Set aside.
- Sift all the dry ingredients and set aside.1¾ cup All-purpose flour, 2 teaspoon Baking powder, ½ teaspoon Salt
- Set the mixer on paddle attachment. Beat the egg yolks, sugar, vanilla, and lemon extract until light in color and almost double the size.10-12 Egg yolk, 1½ cup Sugar, 1 tablespoon Vanilla extract, 1 teaspoon Lemon extract, or any other flavors
- Add the oil, and the butter and beat for another couple of minutes.½ cup Oil, ⅓ cup Butter
- Add the dry ingredients alternating with milk in 3 passes.¾ cup Milk
- Pour the mixture into the prepared pan, and tap the pan on the counter a few times to bring the bubbles to the surface.
- Bake for 35-40 minutes or until an insert comes out clean. Leave it on the counter for a few minutes, then transfer it to the cooling rack.
Nutrition
Calories: 342kcalCarbohydrates: 32gProtein: 4gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 213mgSodium: 266mgPotassium: 52mgFiber: 0.002gSugar: 31gVitamin A: 478IUCalcium: 95mgIron: 1mg
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