Name: Egg Yolk Bundt Cake
Prep time: 15 min
Cook time: 40 min
Total time: 85 min
Ingredients: 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

Bake the Cake

Heat your oven to 350 degrees Fahrenheit and generously grease and flour a Bundt pan.

You may also want to consider using a pan spray that contains flour.

In the bowl of a stand mixer, whisk together the flour, sugar, baking powder, and salt.

To the dry ingredients, add the softened butter, then mix on low speed until the mixture looks like wet sand.

At this stage, the flour will have been coated with fat, producing a soft cake.

In a separate measuring cup, mix together half of the milk (about 6 tablespoons) with the vanilla extract and the almond extract.

Add this to the flour-and-butter mixture, and mix for around 2 minutes on medium speed until mixed together.

To the same measuring cup, add the second half of the milk and the egg yolks.

While mixing at medium speed, add this to the batter, and mix for another 2 minutes until your batter is creamy and smooth.

To ensure everything is mixed in well, scrape down the sides and bottom of the mixing bowl with a spatula.

Spoon the batter into the prepared Bundt pan and bake for about 35 to 40 minutes, or until you insert a cake tester into the center and it comes out clean.

After the cake has baked, allow it to cool in the pan on a wire rack for 10 minutes before inverting it, then allow it to cool completely before serving.