Lemon Gold Cake33 Reviews
“A good cake for any occasion.” - by Carol
Original recipe yields 9 inch layer cake
- Line two 9 inch round pans with parchment paper. Preheat oven to 350 degrees F (175 degrees C).
- Measure sifted flour, baking powder, and salt; sift together three times.
- 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.
- Bake for 25 to 30 minutes. Cool on wire racks.
Amount Per Serving (12 total)
- 327 cal
- 10.6 g
- 54.2 g
Based on a 2,000 calorie diet
Reviews (33)Rate This Recipe
"Oh, wow this is awesome good! I see a yellow butter cake recipe with six egg yolks and I'm telling you, I'm right on it! Butter cakes have a tendency to be dry--not this one. Think the best wedding c..." See moreake you ever had--now think three times as good as that, and that's how I'd describe this cake. Beautiful texture and color, substantial yet delicate crumb. This could easily be adapted to other flavors as well. I made no changes--the recipe stands on its own. I filled it with "Lemon Curd," from this site, and frosted it with my own vanilla buttercream. Outstanding! "
"I used all purpose flour instead of cake flour because I didn't have it on hand. The cake was moist and flavorful. I filled and topped with the Lemon Cream Cheese Frosting recipe...." See more"
"This cake was amazing! I only made one little addition out of personal preference. I cut back slightly on the milk and added fresh squeezed lemon juice (half a lemon). The cake was SUPER moist and had..." See more a fantastic lemon taste. And it's actually quite a light tasting cake. I frosted it with lemon cream cheese icing and YUM! Almost as good as lemon meringue pie!......almost...."
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