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Lemon Gold Cake

"This easy cake recipe makes a good lemon-flavored cake perfect for any occasion."
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servings 327 cals
Original recipe yields 12 servings (9 inch layer cake)


  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 54.2g
  • 17%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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{{model.addEditText}} Print
  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.

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Read all reviews 54
  1. 65 Ratings

Most helpful positive review

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 wed...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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 wed...

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 a...

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 ...

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 jui...

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.

Delicious. I found mine to be slightly like sponge cake in texture. Just slightly. But very delicate and light as many reviewers have stated. I'm a lemon fanatic and I found the lemon flavor not...

Absolutely delicious cake. It was surprisingly light and sure to use ROOM TEMP butter and eggs! Delicious with lemon curd filling and whip cream and strawberries!!

After reading the reviews, I noticed a trend that everyone mentioned it was not very lemony... I added a tablespoon of lemon extract and it was absolutely perfect! I iced it w/ homemade lemon bu...