Ingredients (~8 servings)
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 5 tbsp unsalted butter, softened
- 3/4 cup milk
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 3 large egg yolks
Make the Cake
Preheat your oven to 350°F. Grease and flour a Bundt pan thoroughly.
A baking spray that contains flour is a good alternative here.
In the bowl of a stand mixer, whisk together the flour, sugar, baking powder, and salt.
Add the softened butter to the dry ingredients. Mix on low speed until the mixture resembles damp sand. This step coats the flour with fat, which is key to the cake’s tender texture.
In a separate measuring cup, combine half of the milk (about 6 tablespoons) with the vanilla and almond extracts.
Pour this into the flour and butter mixture and beat on medium speed for ~2 minutes until well combined.
In the same measuring cup, combine the remaining milk and the egg yolks. With the mixer on medium speed, pour this mixture into the batter and beat for another ~2 minutes until smooth.
Scrape down the sides and bottom of the bowl with a spatula to make sure everything is incorporated.
Pour the batter into the prepared pan and bake for ~35-40 minutes, or until a cake tester inserted in the center comes out clean.
Let the cake cool in the pan on a wire rack for 10 minutes before inverting it. This allows the cake to set slightly, which helps it release cleanly. Let it cool completely before serving.
Egg Yolk Bundt Cake
Ingredients
Ingredients (~8 servings)
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 5 tbsp unsalted butter softened
- 3/4 cup milk
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 3 large egg yolks
Instructions
- Preheat oven to 350°F and grease Bundt pan with flour-based baking spray.
- Whisk flour, sugar, baking powder, and salt in stand mixer bowl.
- Add softened butter and mix on low until mixture resembles damp sand.
- Combine 6 tablespoons milk with vanilla and almond extracts, add to flour mixture, beat 2 minutes on medium.
- Mix remaining milk with egg yolks, add to batter, beat 2 minutes until smooth.
- Scrape bowl, pour batter into pan.
- Bake 35-40 minutes until tester comes clean.
- Cool in pan 10 minutes, then invert and cool completely.
