lemon gold cake

lemon gold cake
  • 2 1/2 cups sifted cake flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 tablespoon lemon zest
  • 1 3/4 cups white sugar
  • 6 egg yolks
  • 1 1/8 cups milk


  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.

04/01/2017
lemon gold cake, recipe PT15M PT1H 5 455 calories

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