Recipe by Carol
"A good cake for any occasion."
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2 1/2 cups
sifted cake flour
2 1/2 teaspoons
1 3/4 cups
1 1/8 cups
Oh, wow this is awesome good! I see a yellow butter cake recipe with six egg yolks and I'm telling you, I'm right on it! Butter cakes have a tendency to be dry--not this one. Think the best wedding cake you ever had--now think three times as good as that, and that's how I'd describe this cake. Beautiful texture and color, substantial yet delicate crumb. This could easily be adapted to other flavors as well. I made no changes--the recipe stands on its own. I filled it with "Lemon Curd," from this site, and frosted it with my own vanilla buttercream. Outstanding!
I put in about two or three times the amount of lemon juice and I still couldn't taste it when I tried some. Also, no need for cake flour or parchment paper (if you spray the pan down well with no stick spray, it'll be just fine). I am kinda disappointed since I've been trying to find a good lemon or lemon poppyseed recipe with a good lemon flavor. The only thing that affected my decision was the lemon flavor. If you aren't a big fan of lemon and are looking for a sweet cake with a very light lemon flavor, this is the cake for you! I will frost one of the cakes tomorrow with lemon frosting - 1 c powdered sugar, 1 tsp milk, 1 tsp vanilla, 1-2 T butter, melted, lemon juice to taste, mix all ingredients until slightly runny - and it should be better.
I used all purpose flour instead of cake flour because I didn't have it on hand. The cake was moist and flavorful. I filled and topped with the Lemon Cream Cheese Frosting recipe.
This cake was amazing! I only made one little addition out of personal preference. I cut back slightly on the milk and added fresh squeezed lemon juice (half a lemon). The cake was SUPER moist and had a fantastic lemon taste. And it's actually quite a light tasting cake. I frosted it with lemon cream cheese icing and YUM! Almost as good as lemon meringue pie!......almost....
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.
I live in high altitude and used this as a base recipe for a lemon cake. To adjust for the altitude, I added a whole egg in with the egg yolks and used 1 cup of milk with 2 1/2 tbsp of lemon juice. I also substituted all-purpose flour and used 2 1/2 tbsp of zest. The layers baked up evenly and did not fall in the middle. This recipe is great for a moist, sturdy cake with natural flavor.
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.
Absolutely delicious cake. It was surprisingly light and airy...be sure to use ROOM TEMP butter and eggs! Delicious with lemon curd filling and whip cream and strawberries!!
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Gold Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 95
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