Egg Yolk Lemon Cake

This post may contain affiliate links.

Spread the love

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. 

lemon cake decorated with red flowers.

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

How to store Egg Yolk Lemon Cake?

Store cake in the fridge for 2-3 days.

Can I freeze Egg Yolk Lemon Cake?

Yes, this cake can be frozen for a few months. I would recommend freezing without glaze.

 lemon cake with glaze and buttercream flowers on top.

More Delicious Recipes

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

Egg Yolk Lemon Cake

Marina
This Egg yolk lemon cake flavored with lemon zest and topped with lemon glaze. Super moist and easy to make.
4.50 from 2 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 304 kcal

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. 

Notes

All ingredients should be at room temperature. 
You can freeze cake for a few months without glaze. 

Nutrition

Serving: 1servingCalories: 304kcalCarbohydrates: 35gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 225mgSodium: 153mgPotassium: 42mgFiber: 0.4gSugar: 22gVitamin A: 613IUVitamin C: 0.5mgCalcium: 59mgIron: 1mg
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating