Egg yolk lemon cake
I bake many macarons and I have a lot of egg yolks left. Do you? What to do with all these egg yolks? I have this question asked often. I am sharing recipe of egg yolk lemon cake. This recipe is simple and easy to make. Most important, you will use egg yolks that left from baking macarons.
How to make egg yolk lemon cake
Preheat oven to 350Fo (177Co). Grease a loaf pan with butter or line parchment paper.
Ingredients for cake
- unsalted butter room temperature
- egg yolks
- powdered sugar
- all-purpose flour
- baking powder
- pinch of salt
- lemon zest
In the medium mixing bowl combine the flour, baking powder and pinch of salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (you can also use hand electric mixer), cream the butter at medium- high speed. Add sifted powdered sugar and cream again until fluffy. Scape the sides of the bowl as needed.
With the mixer on low add egg yolks, one at the time and lemon zest. Then beat until all combines.
Sift dry ingredients into egg yoks mixture and beat until just incorporated.
Scrape the batter into prepared loaf pan. Bake for 40- 45 minutes or until the cake is golden brown and toothpick comes out clean.
Let the cake cool for 10-15 minutes in the pan. Meanwhile, stir together sifted powdered sugar and lemon juice to make lemon glaze. Carefully invert the loaf pan and transfer the cake to a cooling rack.
Ingredients for lemon glaze
- powdered sugar
- lemon juice
Pour lemon glaze over cake and let dry. I decorated my cake with buttercream flowers.
How to store cake
Store in the fridge for 2-3 days. This cake is good for freezing. I would recommend to freeze without glaze for up to 3 month.
If you make this recipe, please tag me on social media. I would love to know how it turned out! Also please let me know by leaving a rewiew on this blog post below.
Check other recipes:
- Chocolate lava cake
- Peach cake
- Honey cake Medovik
- Strawberry galette
- Piece of pie crust recipe
- Lemon macarons
Looking for more egg yolk dessert recipes?
Egg yolk lemon cake
Equipment
- 1 stand mixer or electric hand mixer
Ingredients
Egg yolk lemon cake
- 1 stick (113 gr) unsalted butter room temperature
- 8 egg yolks
- 1 cup powdered sugar
- 1 cup (150 gr) all-purpose flour
- 1 teaspoon (5 gr) baking powder
- lemon zest (from one lemon)
- pinch of salt
Lemon glaze
- ½ cup (50 gr) powdered sugar (sifted)
- 2 teaspoons lemon juice
Instructions
- Preheat oven to 350F (177C). Grease a loaf pan with butter or line parchment paper.
- In the medium mixing bowl combine the flour, baking powder and pinch of salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (you can also use hand electric mixer), cream the butter at medium- high speed.
- Add sifted powdered sugar and cream again until fluffy. Scape the sides of the bowl as needed.
- With the mixer on low add egg yolks, one at the time and lemon zest. Then beat until all combines.
- Sift dry ingredients into egg yoks mixture and beat until just incorporated.
- Scrape the batter into prepared loaf pan.
- Bake for 40- 45 minutes or until the cake is golden brown and toothpick comes out clean.
- Let the cake cool for 10-15 minutes in the pan.
- Stir together sifted powdered sugar and lemon juice to make lemon glaze.
- Carefully invert the loaf pan and transfer the cake to a cooling rack.
- Pour lemon glaze over cake and let dry.