Lemon Gold Cake Recipe
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Lemon Gold Cake

By: Carol 
"A good cake for any occasion."

This Kitchen Approved Recipe has an average star rating of 4.3 Rate/Review | Read Reviews (28)

 

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Original Recipe Yield 9 inch layer cake
 

Ingredients

  • 2 1/2 cups sifted cake flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 tablespoon lemon zest
  • 1 3/4 cups white sugar
  • 6 egg yolks
  • 1 1/8 cups milk

Directions

  1. Line two 9 inch round pans with parchment paper. Preheat oven to 350 degrees F (175 degrees C).
  2. Measure sifted flour, baking powder, and salt; sift together three times.
  3. Cream butter or margarine and lemon rind together. Gradually add sugar, creaming until light and fluffy. Add egg yolks one at a time, beating thoroughly after each addition. Add sifted ingredients alternately with milk to the creamed mixture, a small amount at a time; beat after each addition until smooth.
  4. Bake for 25 to 30 minutes. Cool on wire racks.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 327 | Total Fat: 10.6g | Cholesterol: 125mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Feb. 18, 2009 by naples34102 Supporting Member (Click to learn more about Supporting Membership)  view full review
Oh, wow this is awesome good! I see a yellow butter cake recipe with six egg yolks and I'm...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Sep. 30, 2008 by GodivaGirl   view full review
I used all purpose flour instead of cake flour because I didn't have it on hand. The cake was...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Mar. 11, 2009 by meganfield   view full review
This cake was amazing! I only made one little addition out of personal preference. I cut back...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Feb. 10, 2008 by EMLE234   view full review
This cake is great. It's soft, has a delicate texture, and is really delicious. I used all...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Aug. 24, 2010 by Stephie   view full review
I live in high altitude and used this as a base recipe for a lemon cake. To adjust for the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Nov. 7, 2005 by Merrique   view full review
This cake is pretty good. I used cupcake tins instead and they were done in about 14 minutes....
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Mar. 10, 2011 by Baking_Enchantress Supporting Member (Click to learn more about Supporting Membership)  view full review
Delicious. I found mine to be slightly like sponge cake in texture. Just slightly. But very...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Apr. 22, 2010 by Erin C   view full review
Absolutely delicious cake. It was surprisingly light and airy...be sure to use ROOM TEMP...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Dec. 30, 2008 by JOSEPHINE   view full review
This is a very good cake. It is not very lemony, but light and tasty. I made it exactly as...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Apr. 21, 2009 by dakotaturtle   view full review
Made this cake with Lemon Frosting tonight for dinner. It was fabulous. I definitely will be...

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