Lemon Gold Cake
|Cake flour||2 1⁄2 Cup (40 tbs), sifted (Swans Down)|
|Baking powder||2 1⁄2 Teaspoon (Calumet)|
|Shortening||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1 Tablespoon|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Egg yolks||6 , unbeaten|
|Milk||19 Tablespoon (1 Cup Plus 3 Tablespoons)|
Sift flour, baking powder, and salt together.
Cream shortening and lemon rind together.
Add sugar gradually and cream together until light and fluffy.
Add egg yolks, one at a time, beating thoroughly after each.
Then add flour alternately with milk, beating after each addition until smooth.
Pour batter into two 9-inch layer pans which have been lined on bottoms with paper.
Bake in moderate oven (350Â°F.) 30 to 35 minutes or bake in a 13x9x2-inch pan 40 to 45 minutes.
Frost with Lemon Butter Cream Frosting