I recently made a batch of lemon myrtle financiers with macadamia nuts and berries. (You can find the basic Bourke Street Bakery recipe here - I just added a couple of teaspoons of powdered lemon myrtle to the batter, and added nuts along with the berries.)
To use up some of the left-over egg yolks, I made this cake. And I think it actually turned out better than the financiers. (Apologies for the instagram photo, I'm too lazy to upload another.)
Lemon Pound Cake
90g butter
2/3 cup granulated sugar
4 egg yolks
1 1/4 cups flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup milk
2 teaspoons finely grated lemon peel
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
Heat oven to 180 C. Butter and flour a small loaf pan.
In a mixing bowl, cream the butter with sugar until light and fluffy.
Separately, beat the yolks until light and lighter coloured. Then work the yolks into the butter and sugar.
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 extract.
Spoon batter into the prepared loaf pan.
Bake about 45 to 50 minutes until golden and baked through.
Cool in pan on rack for about 45 minutes. Remove from pan and cool thoroughly. Pour lemon sauce on top.
Lemon sauce
1 tablespoon cornstarch
1/2 cup granulated sugar
a dash salt
1 cup boiling water
1 teaspoon finely grated lemon zest
2 -3 tablespoons lemon juice
In a saucepan, combine cornstarch, sugar, and salt. Blend well.
Stir in the boiling water.
Keep on medium heat, stirring. Once it begins to boil, turn the heat down and simmer for 5 minutes.
Remove from heat. Add the lemon zest and the fresh lemon juice.
From Italian Dessert Recipes
