I needed to use up the eggs yolks that were leftover from the chocolate cookie recipe. I found a recipe on line to make an egg yolk cake with lemon. I have to say, this wasn’t the nicest cake I have made. It was too dry and I didn’t really enjoy the taste.

Well, you win some and you lose some.

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 (50 grams)
• 2 cups all purpose flour ( or cake/pastry flour)(260 grams)
• 1¾ 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!