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Sweet Creme Lemon Cake

Sweet Creme Lemon cake is a great way to use up excess egg yolks! Coffee-mate creamer adds flavor and moisture for the perfect slice to accompany your coffee.

Sweet Creme Lemon Cake

Do you ever use a zillion egg whites for something and then wonder what to do with all those yolks? I hate wasting food… like I’ll be the sole person to eat leftovers for days just because I would never throw it out (that actually happens every time I make soup). It is routine for me to use scraps from one recipe and turn them into something totally different — and if I’m being honest, most days those thrown-together dishes often yield my best cooking.

So then I’m all yeah!Ireallywanttosharethisrecipe!!!! But then I remember that the rest of you don’t have a 3 quart container of shaved Brussels sprouts with onions and pancetta just hanging around, or whatever magical Frankenstein ingredient I’m morphing. But this cake! This is my favorite cake to make when I needed a bunch of egg whites for something like granola or candied pecans and then I have a dozen yolks that I would never ever ever throw away. Cake recycling! No wait. I think that’s called cake pops.

Lemon Bundt Cake; recipe with 12 egg yolks

Annnnnywho. Last week I made angel food cake for my sister’s birthday. Angel food cake uses 10 egg whites. That left me with 10 rich yellow yolks. This recipe calls for a cup of egg yolks. Depending on the size of your eggs that can be anywhere from 10 – 12. I added 2 more yolks to my leftover 10 to give me a full cup. The yolks make for a rich yellow cake that is buttery and moist. Egg yolks = bundt cake magic.

Also lending to the cake magic is coffee creamer. I used Coffee-mate flavored creamer in another bundt cake recipe last year and I just loved the way it added flavor and moist texture in place of the milk (you can find that recipe for Peppermint Fudge Cake here). I chose the Italian Sweet Creme for this recipe. It’s one I like to keep on hand for iced coffee — it adds creamy flavor with a little shot of sweet that is perfect for a cold brew (no sugar granules congregating in the bottom of your cup!); they offer several flavors with a range of sweetness (and you guys know how much I love my coffee!).

Lemon Bundt Cake

Coffee-mate’s newest flavor, Extra Sweet and Creamy, gives you a balanced cup with creamy taste and extra sweetness. It’s perfect for coffee – iced or hot (and cake!).

This easy cake is perfect with your afternoon cup.

5.0 from 1 reviews
Sweet Creme Lemon Cake
Prep time
Cook time
Total time
Moist buttery lemon bundt cake made with Coffee-mate Italian Sweet Creme creamer and 12 egg yolks. This recipe is perfect for using up leftover egg yolks!
Serves: 12
  • ¾ cup unsalted butter, softened
  • 1½ cups granulated sugar
  • zest of 1 lemon
  • 1 cup egg yolks (about 12 yolks)
  • 1 teaspoon vanilla
  • 1¾ cups all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup Italian Sweet Creme coffee creamer
  • For the Glaze:
  • ½ cup powdered sugar
  • 1 tablespoon Italian sweet creme
  • 1 tablespoon fresh lemon juice
  1. Preheat the oven to 350. butter and flour a 9 or 10 cup bundt pan.
  2. In a large bowl beat together the butter, sugar, and lemon zest until smooth. Add the egg yolks and vanilla and mix until combined - about 1½ minutes.
  3. In a medium bowl, whisk together the flour, baking powder, and salt. Add ⅓ of the flour mixture to the batter and mix until combined.
  4. Add half of the creamer to the batter. mix until combined. Add another third of the flour and mix. Then the remaining creamer. Then the remaining flour. Do not over-mix.
  5. Scrape the batter into the prepared cake pan and smooth out the top with a spatula. Bake for 45-50 minutes, or until a pick inserted into the center comes out clean
  6. Let the cake cool for 5 - 10 minutes before carefully inverting the pan. Cool completely before slicing.
  7. To make the glaze just mix together the powdered sugar, Coffee-mate Italian Sweet Creme creamer and fresh lemon juice together until smooth. Pour over the top of the cake.

Recipe adapted from this Gold Cake Recipe found at

Love a good bundt cake recipe? You should also try…

Meyer Lemon Bundt Cake recipe

Meyer Lemon Bundt Cake

Banana Chocolate Chip Pound cake Recipe

Bailey’s Banana Chocolate Chip Pound Cake

Rate this recipe:  


Tuesday 5th of July 2022

Rich,sweet and moist. Usually I would pour on the lemon glaze because I love it.The cake was so good as is I skipped the glaze I served it with a side of fresh strawberries at one occasion and black raspberries art another. It disappeared quickly. Yummy Thank you

Heather Tullos

Wednesday 20th of July 2022

Thanks so much, Dawn!

Ronnie Coleshill

Wednesday 10th of November 2021

I know there are a lot of folks who believe one shouldn’t review a recipe if they’ve changed it. If you believe that, read no further. I didn’t have any CoffeeMate Italian Sweet Cream and read that it would impart an almond flavor. I replaced 1/2 cup of flour with 1/2 cup almond flour and added 1/2 cup Half and Half plus 2 teaspoons lemon extract. I actually used 13 yolks plus 2 whites for the egg mixture. With these changes I followed the recipe but it needed the full 50 minutes to bake. It was FANTASTIC. Moist, toothsome, flavorful. From now on I’m going to freeze my extra yolks until I get 12 so I can make this cake again and again.

Heather Tullos

Saturday 11th of December 2021

Thanks for all the excellent tips, Ronnie! I love a good experiment


Saturday 1st of February 2020

What can you substitute for the Coffee creamer?


Sunday 16th of February 2020

@Melissa, I wish there was a response here because you asked my exact question. I’m going to add Half and half and a bit of sugar and vanilla. ??‍♀️


Tuesday 10th of April 2018

Do you have to use a bundt pan? I let someone use my pan and haven't gotten it back yet and need this cake for friday.

Nichelle Cromwell-James

Sunday 27th of December 2015

Hi! I made this cake for Christmas. Based on the ingredients, which seems like a great combination; as well the posted comments, I was expecting a really delicious dessert. However, I must admit that I was disappointed. I followed the directions according to the recipe and found the cake to be a bit dry. To me, this was just an average tasing cake. I did find that the glaze did have a lot of lemony flavor. Thanks.

Heather Tullos

Sunday 27th of December 2015

Hi Nichelle! I'm sorry this didn't work out for you! With a from-scratch cake sometimes if it's dry or tough the batter is a little overworked. I've never had any trouble with this recipe, but I don't make it as often as others because of all the egg yolks (this is one I grab when I've been making meringue and used all the whites!). You might like this Lemon Yogurt Pound Cake instead. More butter = more delicious. And you can use the same glaze if you like. Thanks so much for your feedback! -- Heather