Lemon Gold Cake

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Most Helpful Positive Review

Feb 18, 2009

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!

—naples34102

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Most Helpful Critical Review

May 14, 2009

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.

—3girls2parents1chef

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40 Ratings

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Sep 30, 2008

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.

—GodivaGirl

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Mar 11, 2009

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....

—meganfield

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Feb 10, 2008

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.

—EMLE234

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Aug 24, 2010

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.

—Stephie

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Nov 07, 2005

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.

—Merrique

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Apr 22, 2010

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!!

—Erin C

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Nutrition

Calories
327 kcal
16%

Carbohydrates
54.2 g
17%

Cholesterol
125 mg
42%

Fat
10.6 g
16%

Fiber
0.6 g
2%

Protein
4.6 g
9%

Sodium
267 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lemon Gold Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 327
Calories from Fat: 95

% Daily Value *
Total Fat 10.6g 16 %
Saturated Fat 6g 30 %
Cholesterol 125mg 42 %
Sodium 267mg 11 %
Potassium 79mg 2 %
Total Carbohydrates 54.2g 17 %
Dietary Fiber 0.6g 2 %
Protein 4.6g 9 %
Sugars 30.4g
Vitamin A 8 %
Vitamin C 1 %
Calcium 13 %
Iron 25 %
Thiamin 29 %
Niacin 23 %
Vitamin B6 3 %
Magnesium 3 %
Folate 38 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.