Egg Yolk Lemon Cake
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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 the recipe for Egg Yolk Lemon Cake. This recipe is simple and easy to make. Most importantly, you will use egg yolks that are left from baking macarons.
Why you’ll love this recipe
- The cake is soft and moist.
- Simple recipe that is easy to make.
- adaptedThis recipe can be adopted for different flavors.
- Great way to use egg yolks that are left from baking meringue cookies or macarons.
Ingredients note
- unsalted butter room temperature
- egg yolks
- powdered sugar
- all-purpose flour
- baking powder
- pinch of salt
- lemon zest. Can be replaced with orange zest for different flavors.
How to make this recipe
Preheat oven to 350Fo (177Co). Grease a loaf pan with butter or line parchment paper.
In a 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 a 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 a time, and lemon zest. Then beat until all combine.
Sift dry ingredients into egg yoks mixture and beat until just incorporated.
Scrape the batter into the prepared loaf pan. Bake for 40- 45 minutes or until the cake is golden brown and the 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 the cake and let dry. I decorated my cake with buttercream flowers.
You can decorate this cake with Lemon Curd or Whipped Cream Cheese.
Recipe FAQs
Store cake in the fridge for 2-3 days.
Yes, this cake can be frozen for a few months. I would recommend freezing without glaze.
More Delicious Recipes
- Chocolate lava cake
- Peach cake
- Honey cake Medovik
- Strawberry galette
- Piece of pie crust recipe
- Lemon macarons
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 review on this blog post below.
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 350Fo (177Co). Grease a loaf pan with butter or line parchment paper.
- In a 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 at 350Fo (177Co). 40- 45 minutes or until the cake is golden brown and the 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 the cake and let dry.