Recipes Desserts Cakes Yellow Cake Recipes Gold Cake 4.4 (59) 51 Reviews 10 Photos This is a great yellow cake which uses up your leftover egg yolks, especially after making an angel food cake. Ice with white icing, coffee icing or chocolate icing. Recipe by Carol Updated on August 22, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 10 10 10 10 Servings: 20 Yield: 2 to 8 - inch rounds Jump to Nutrition Facts Ingredients ¾ cup butter, softened 1 ½ cups white sugar 1 cup egg yolks 1 teaspoon vanilla extract 1 ¾ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt ¾ cup milk Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Whisk together flour, baking powder, and salt in a small bowl. Cream butter and sugar together in a mixing bowl. Add egg yolks and vanilla; beat until fluffy. Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour mixture. Spread in prepared pans. Bake for about 25 to 30 minutes, or until an inserted wooden pick comes out clean. I Made It Print Nutrition Facts (per serving) 203 Calories 10g Fat 24g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 203 % Daily Value * Total Fat 10g 13% Saturated Fat 6g 29% Cholesterol 169mg 56% Sodium 166mg 7% Total Carbohydrate 24g 9% Dietary Fiber 0g 1% Total Sugars 16g Protein 3g Calcium 57mg 4% Iron 1mg 5% Potassium 41mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved