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Egg Yolk Lemon Cake

This is not your ordinary lemon cake – this Egg Yolk cake has the best moist and tender crumb and fresh lemon juice and zest for a bright citrus flavor. The perfect anytime cake for breakfast, dessert, or snacks!

Ever wondered what to make with leftover egg yolks? Well now you know, make a cake!

Cake on a white stand with a slice on a white plate.


 

I’ll never get tired of cakes – making them or eating them! Whether they’re fancy or just deliciously simple like this egg yolk lemon cake, I just can’t get enough.

And this easy lemon cake is always a favorite. It’s made with egg yolks plus a few other baking essentials. The yolks add richness and moisture – you don’t have to worry about a dry cake with this recipe.

The texture is similar to a pound cake or sponge cake, and each bite is bursting with lemon flavor. It’s really so easy to make, but don’t let how simple it is fool you – it’s a wonderful homemade lemon cake for any occasion.

I love a slice for breakfast or a snack with a cup of coffee. Or dust it with powdered sugar and serve it for dessert after dinner. Everyone will love a taste of this lemon egg yolk cake, I can promise you that.

Lemon cake on a white stand and a piece on a white plate.

Ingredients

  • Room temperature egg yolks
  • Granulated sugar
  • Room temperature 2% milk
  • Vegetable oil
  • All-purpose flour – or Cake/Pastry flour
  • Baking powder
  • Lemon zest
  • Lemon juice
  • Salt

How to make Cake/Pastry Flour

For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.

How to Make Egg Yolk Cake

You can use a 9″ cake pan or a 9 to 10″ bundt pan or tube pan for this recipe. Grease and flour the pan and preheat the oven to 350°F.

Whisk the flour, baking powder, and salt in a mixing bowl.

Dry ingredients sifted in a silver bowl.

In a separate large bowl (or in a stand mixer), beat the egg yolks and sugar until the mixture is light and fluffy. Mix in the milk, oil, zest, and juice.

Eggs beaten and wet ingredients mixed in the mixing bowl.

Beat the flour mixture into the creamed mixture a little at a time. Once it’s all added, beat the batter until smooth.

Flour added to the beaten ingredients and batter made.

Pour the batter into the prepared pan and bake the cake for about 30 minutes or until a toothpick comes out clean.

Batter in cake pan before and after baked.

Allow the lemon cake to cool in the pan before turning it out onto a plate.

If you worry about your cake falling or not baking thoroughly then a bundt pan is always a great option.

Topping Ideas

For this lemon egg yolk cake, I prefer to keep it simple with just a sprinkle of powdered sugar over the top. For a fancier dessert, you can serve slices of the cake with toppings. Here are some ideas:

Lemon cake dusted with powdered sugar on a white cake stand.

Can you use orange for this recipe instead of lemon?

Yes, you can easily make this an orange cake by swapping the lemon juice and zest with fresh orange juice and zest.

How to store it

Store the cooled baked cake at room temperate either wrapped in plastic or in a covered cake container. It will keep for up to 3 days at room temperature. You can also store the cake in the fridge, just be sure to make it airtight or it will dry out, it will keep for up to 5 days in the fridge, bring it to room temperature before serving.

How to freeze a cake

Once the cake is completely cooled, double wrap it with either foil or plastic wrap and then place in a freezer safe bag. It will keep in the freezer for up to 3 months. Let the cake thaw overnight on the counter before serving.

At our house, we eat cake any time of day and this lemon egg yolk cake is the perfect one to make. Enjoy!

A slice of cake on a white plate.

More Cake Recipes to Try

Cake on a white plate and a slice on a small white plate.

Egg Yolk Lemon Cake

Rosemary Molloy
Egg Yolk Lemon Cake has the best moist and tender crumb and fresh lemon juice and zest for a bright citrus flavor. The perfect anytime lemon cake for breakfast, dessert, or snacks!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast, Dessert, Snack
Cuisine Italian
Servings 10 servings
Calories 210 kcal

Ingredients
 
 

  • 3 large egg yolks (room temperature)
  • ½ cup + 2 tablespoons granulated sugar (130 grams)
  • 1 cup + 2½ tablespoons milk (room temperature – I use 2%) (275 grams)
  • ¼ cup vegetable oil (I use sunflower or corn oil) (50 grams)
  • 2 cups all purpose flour ( or cake/pastry flour) (260 grams)
  • teaspoons baking powder
  • zest 1 lemon
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt

EXTRAS

  • 1-2 tablespoons icing/powdered sugar

Instructions
 

  • Pre-heat oven to 350F (180C). Grease and flour a 9 inch cake pan or 9-10 inch bundt pan.
  • In a medium bowl whisk together the flour, baking powder and salt. Set aside.
  • In the mixing bowl beat the egg yolks and sugar until light and fluffy approximately 5 minutes. Add the milk, oil, zest and juice beat to combine.
  • Beat in the flour a little at a time, beating between each addition. Beat until smooth 1-2 minutes. Transfer to the prepared pan and bake for approximately 30 minutes. Test for doneness with a toothpick. Let cool in the pan then move to a plate. Dust with powdered sugar before serving. Enjoy!

Notes

For room temperature remove from the fridge 1-2 hours before using.
Store the cooled baked cake at room temperate either wrapped in plastic or in a covered cake container. It will keep for up to 3 days at room temperature. You can also store the cake in the fridge, just be sure to make it airtight or it will dry out, it will keep for up to 5 days in the fridge, bring it to room temperature before serving.
Once the cake is completely cooled, double wrap it with either foil or plastic wrap and then place in a freezer safe bag. It will keep in the freezer for up to 3 months. Let the cake thaw overnight on the counter before serving.

Nutrition

Calories: 210kcal | Carbohydrates: 32g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 73mg | Potassium: 138mg | Fiber: 1g | Sugar: 12g | Vitamin A: 98IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

24 Comments

  1. Mine is in the oven now. I used cashew milk bcz I dont drink dairy. I also used olive oil as a healthier option and cut the sugar back by a bit. Added lemon emulsion in addition to the juice and rind for more lemon flavour and stirred in blueberries. Hoping it turns out nice!

  2. 5 stars
    So simple and easy to make and the kids love it! Followed your recipe and it rurned out great. Thank you

  3. 3 stars
    Mine turned out a bit dense, maybe did not whip it enough- I used a handheld mixer not a stand mixer (and so I must confess- did not whip it the full 5 minutes)
    It also needs more lemon flavoring- decided to make a lemon glaze to fix that.
    I like that it uses egg yolks, occasionally left over in the course of baking other things.
    I will add more lemon juice next time or lemon flavoring.

    1. I was very unhappy with my cake as well! Followed the recipe to a T made it with Organic milk and eggs, cake flour, lemon juice and zest from fresh lemons! Mistakenly gave some to a friend without tasting it and was embarrassed after eating some. Wondering what went wrong????

      1. Hi Lisa, sorry for the late response, but I was remaking the cake and so did my daughter. It worked for us, it’s a simple Italian cake with a lemony taste. Did you beat it for the full 5 minutes? Let me know.

  4. 3 stars
    I’m not sure what went wrong, but my cake ended up having the texture somewhere between a pound cake and tire tread! I used melted butter instead of oil (cooled down, not hot), cake flour (1 cup + 2 tablespoons), and 4 medium yolks because that is what I had. Was that still too many egg yolks? I had just used my baking powder to make biscuits so I know it was still working. Any advice?

    1. I don’t understand people that don’t follow a recipe and then have the audacity to ask the author what went wrong. Geez.

  5. 5 stars
    This was amazing! I swapped the lemon out for orange like the notes said I could and added a bit more oil + juice than I should’ve, but it still turned out great! This recipe is quite forgiving. 🙂

  6. It’s been in the oven for more than half an hour, but seems dense and there’s no crust on the top. The toothpick came out dry, but the cake looks white.

  7. Haven’t tried this yet but I wonder if you’d recommend infusing the cake with a sugar syrup after baking to moisten it. I find that many cakes benefit from syrupping.

    1. Hi Fateme, sorry it didn’t work out, could be your baking powder has expired or was no longer active. It is a denser cake but it shouldn’t be doughy. Maybe it didn’t bake long enough or your oven temperature could be off.

  8. 5 stars
    Egg yoke lemon cake is excellent!
    We just loved it. I kept going back for just one more slice.

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