Lemon Gold Cake

SUBMITTED BY: Carol

"A good cake for any occasion."

SERVINGS & SCALING

Original recipe yield: 9 inch layer cake

USMETRIC

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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

READ REVIEWS (2)

DIRECTIONS

Line two 9 inch round pans with parchment paper. Preheat oven to 350 degrees F (175 degrees C).
Measure sifted flour, baking powder, and salt; sift together three times.
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.
Bake for 25 to 30 minutes. Cool on wire racks.

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REVIEWS

Reviewed on Nov. 7, 2005 by Merrique

This cake is pretty good. I used cupcake tins instead and they were done in about 14 minutes. For the icing I made Carol's recipe.

5 users found this review helpful

Reviewed on Feb. 10, 2008 by EMLE234

This cake is great. It's soft, has a delicate texture, and is really delicious. I used all purpose flour minus 5T, didn't sift anything, and baked the cake in a bundt pan. A light vanilla glaze would be the perfect frosting for this cake, although, it's great plain too.

1 user found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 331

Total Fat: 10.9g
Cholesterol: 129mg
Sodium: 293mg
Total Carbs: 54g
Dietary Fiber: 0.6g
Protein: 4.7g

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