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Gold Cake

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Ingredients
  Cake flour 3⁄4 Cup (12 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Mace 1 Dash
  Butter 3 Tablespoon
  Sugar 1⁄2 Cup (8 tbs)
  Egg yolks 4 (1/3 Cup)
  Vanilla 1⁄4 Teaspoon
  Lemon juice 1⁄2 Teaspoon
  Lemon rind 1⁄4 Teaspoon
  Milk 1⁄4 Cup (4 tbs)
Directions

Sift flour, measure and resift with baking powder, salt and mace 3 times.
Cream butter until soft, add sugar gradually and cream until fluffy.
Beat egg yolks thoroughly, about .1/2 minute.
Combine with the butter-sugar mixture and beat well until light in color, spongy and fluffy.
Stir in vanilla, lemon juice and rind.
Add the sifted dry ingredients and milk alternately beginning and ending with flour, beating well after each addition.
Pour into a well-greased ring mold (5-cup capacity) or loaf pan, 8 1/2" x 4 1/2" x 2 1/2".
Bake in a slow oven (300° F.) 45 minutes.
Cool 5 minutes in pan, then turn out on cake racks to finish cooling.
Sprinkle with confectioner's sugar when cold.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked

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