I hate wasting food, so I’ll often find a recipe to fit whatever ingredients I have around. For instance, we like to eat omelettes, but when we make them here we remove nearly all the yolks. Since we get the expensive, local free-range farm eggs, I just can’t stand to toss the yolks away, so I put them aside.

This poundcake is a wonderful way to use extra yolks, and it makes a nice present too; I often gift these to people at the holidays or for birthdays. I get an omelette and they get a cake - it’s a win/win!

Cook Time: 50 minutes 

6 tablespoons butter 
2/3 cup granulated sugar 
4 egg yolks 
1 1/4 cups cake flour 
1 1/2 teaspoons baking powder 
1/8 teaspoon salt 
1/3 cup milk 
2 teaspoons finely grated lemon peel 
1 teaspoon lemon juice 
1/2 teaspoon vanilla extract 
1/2 teaspoon lemon extract 


Heat oven to 350° F. Butter and flour a 5x9x3-inch loaf pan. 

In a mixing bowl, cream the butter with sugar until light and fluffy. In a separate bowl, beat the egg yolks until light and lemon colored; blend thoroughly into creamed mixture. 

Sift together the flour, baking powder and salt. Gradually add flour mixture to the first mixture, alternating with the milk. Beat well. 

Blend in the lemon zest and juice and the extracts. Spoon batter into the prepared loaf pan. Bake until a wooden pick inserted into the center comes out clean and the cake pulls away from the sides of the pan, about 45 to 50 minutes. Cool in pan on rack for about 45 minutes; remove from pan and cool thoroughly. If desired, sift powdered sugar over the top. 

This cake is fine as made above, but you can also add different flavors or ingredients. I like to add a 1/2 cup of chia seeds, then glaze the cake after it cools with a whisky glaze (just powdered sugar mixed with a little whisky and water). You can remove the lemon and add vanilla bean instead. It’s quite versatile!