Lemon Gold Cake Recipe
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!
Ingredients
| 2 1/2 cups sifted Swans Down Cake Flour | ||
| 2 1/2 teaspoons Calumet Baking Powder | ||
| Salt | 1/2 Teaspoon | |
| Shortening | 2 Cup (16 tbs) | |
| 1 tablespoon grated lemon rind | ||
| Sugar | 1 3/4 Cup (16 tbs) | |
| 6 egg yolks, unbeaten | ||
| 1 cup plus 3 tablespoons milk | ||
Directions
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
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
Chef
