If you don't have salt cured yolks, should you sub in 4 eggs or 4 egg yolks? Or just wait until you have them!

Hi Rondica! No worries. Here's the answer I posted to your original comment: Between those two options, I'd go with yolks over eggs. *But*, I also do think this cake needs the salt/umami from the cured yolks. If you sub in plain yolks, the cake is likely to be a bit cloyingly sweet. For a pound cake that isn't so reliant on the salted egg yolks, you could try this one: https://food52.com/recipes/77049-food-processor-pound-cake