Lemon Gold Cake

Lemon Gold Cake

Elements

Unique recipe makes 9 inch layer cake Change Servings
Makes servings US Metric Regulate Recipe (Assist)
  • 2 1/2 cups sifted cake flour

  • 2 half teaspoons baking powder

  • 1/2 teaspoon salt

  • half cup butter

  • 1 tablespoon lemon zest

  • 1 three/four cups white sugar

  • 6 egg yolks

  • 1 1/eight cups milk

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Lemon Gold Cake

Instructions

  1. Line two 9 inch spherical pans with parchment paper. Preheat oven to 350 levels F (one hundred seventy five levels C).
  2. Measure sifted flour, baking powder, and salt; sift collectively 3 times.
  3. Cream butter or margarine and lemon rind collectively. Steadily add sugar, creaming till mild and fluffy. Add egg yolks separately, beating completely after every addition. Add sifted elements alternately with milk to the creamed combination, a small quantity at a time; beat after every addition till clean.
  4. Bake for 25 to half-hour. Cool on wire racks.

Vitamin

  • Energy
  • 327 kcal
  • sixteen%
  • Carbohydrates
  • fifty four.2 g
  • 17%
  • Ldl cholesterol
  • one hundred twenty five mg
  • forty two%
  • Fats
  • 10.6 g
  • sixteen%
  • Fiber
  • zero.6 g
  • 2%
  • Protein
  • four.6 g
  • 9%
  • Sodium
  • 267 mg
  • eleven%

* % Every day Values are based mostly on a 2,000 calorie eating regimen.

Recipe by Carol

“This straightforward cake recipe makes a great lemon-flavored cake good for any event.”

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