My recent obsession with macaroons has left with me with many, many, many frozen egg yolks! So I have been looking up ways to use up these egg yolks. After all, if I’ve already trashed the egg whites, I should really try to make some use of the egg yolks, right?
I supposed it’s about time to try out a pound cake, especially when I found a recipe that uses 4 egg yolks. Since this is my first pound cake, I am not too sure where it stands. The crumb is probably not as fine as I thought it should be. But I love the slight crunch of the crust, and the golden yellow hue, which is probably from all those egg yolks, is just lovely.