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Lemon Gold Cake

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This Lemon Gold Cake is from my Mom's cookbook; an easy to prepare treat for a family get together! An irresitible Lemon Gold Cake is something you must not want to miss out on!
  Cake flour 2 1⁄2 Cup (40 tbs), sifted (Swans Down)
  Baking powder 2 1⁄2 Teaspoon (Calumet)
  Salt 1⁄2 Teaspoon
  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 (350°F.) 30 to 35 minutes or bake in a 13x9x2-inch pan 40 to 45 minutes.
Frost with Lemon Butter Cream Frosting

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