Lemon Gold Cake

Rating: 4.44 stars
73 Ratings
  • 5 star values: 46
  • 4 star values: 18
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1

This easy cake recipe makes a good lemon-flavored cake perfect for any occasion.

By Carol
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Line two 9 inch round pans with parchment paper. Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving:
327.2 calories; 4.6 g protein; 54.2 g carbohydrates; 124.6 mg cholesterol; 266.9 mg sodium. Full Nutrition

Reviews (61)

Read More Reviews

Most helpful positive review

naples34102
Rating: 5 stars
02/19/2009
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 cake 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! Read More
Helpful
(148)

Most helpful critical review

3girls2parents1chef
Rating: 3 stars
05/14/2009
I put in about two or three times the amount of lemon juice and I still couldn't taste it when I tried some. Also no need for cake flour or parchment paper (if you spray the pan down well with no stick spray it'll be just fine). I am kinda disappointed since I've been trying to find a good lemon or lemon poppyseed recipe with a good lemon flavor. The only thing that affected my decision was the lemon flavor. If you aren't a big fan of lemon and are looking for a sweet cake with a very light lemon flavor this is the cake for you! I will frost one of the cakes tomorrow with lemon frosting - 1 c powdered sugar 1 tsp milk 1 tsp vanilla 1-2 T butter melted lemon juice to taste mix all ingredients until slightly runny - and it should be better. Read More
Helpful
(8)
73 Ratings
  • 5 star values: 46
  • 4 star values: 18
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
naples34102
Rating: 5 stars
02/18/2009
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 cake 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! Read More
Helpful
(148)
GodivaGirl
Rating: 4 stars
10/01/2008
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. Read More
Helpful
(84)
meganfield
Rating: 5 stars
03/11/2009
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 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.... Read More
Helpful
(59)
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EMLE234
Rating: 5 stars
02/10/2008
This cake is great. It's soft has a delicate texture and is really delicious. I used all purpose flour minus 5T didn't sift anything and baked the cake in a bundt pan. A light vanilla glaze would be the perfect frosting for this cake although it's great plain too. Read More
Helpful
(32)
Stephie
Rating: 4 stars
08/24/2010
I live in high altitude and used this as a base recipe for a lemon cake. To adjust for the altitude I added a whole egg in with the egg yolks and used 1 cup of milk with 2 1/2 tbsp of lemon juice. I also substituted all-purpose flour and used 2 1/2 tbsp of zest. The layers baked up evenly and did not fall in the middle. This recipe is great for a moist sturdy cake with natural flavor. Read More
Helpful
(24)
Merrique
Rating: 5 stars
11/08/2005
This cake is pretty good. I used cupcake tins instead and they were done in about 14 minutes. For the icing I made Carol's recipe. Read More
Helpful
(17)
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Erin C
Rating: 5 stars
04/22/2010
Absolutely delicious cake. It was surprisingly light and airy...be sure to use ROOM TEMP butter and eggs! Delicious with lemon curd filling and whip cream and strawberries!! Read More
Helpful
(15)
Baking_Enchantress
Rating: 5 stars
03/10/2011
Delicious. I found mine to be slightly like sponge cake in texture. Just slightly. But very delicate and light as many reviewers have stated. I'm a lemon fanatic and I found the lemon flavor not to be very pronounced as I would have like. I added 1.5-2 Tbsp lemon zest and 1 tsp lemon extract but it didn't explode with lemon flavor as I had hoped. Either way it will definitely be a delicious new addition to my repertoire and I will try it again tweaking to get that perfect punch of lemon and probably some other flavorings. Thanks for a great recipe! Read More
Helpful
(14)
A. Monee
Rating: 5 stars
09/21/2010
After reading the reviews I noticed a trend that everyone mentioned it was not very lemony... I added a tablespoon of lemon extract and it was absolutely perfect! I iced it w/ homemade lemon buttercream icing... I made it for a co-workers birthday and everyone loved it! I will definitely add this one to my recipe box! Read More
Helpful
(11)
3girls2parents1chef
Rating: 3 stars
05/14/2009
I put in about two or three times the amount of lemon juice and I still couldn't taste it when I tried some. Also no need for cake flour or parchment paper (if you spray the pan down well with no stick spray it'll be just fine). I am kinda disappointed since I've been trying to find a good lemon or lemon poppyseed recipe with a good lemon flavor. The only thing that affected my decision was the lemon flavor. If you aren't a big fan of lemon and are looking for a sweet cake with a very light lemon flavor this is the cake for you! I will frost one of the cakes tomorrow with lemon frosting - 1 c powdered sugar 1 tsp milk 1 tsp vanilla 1-2 T butter melted lemon juice to taste mix all ingredients until slightly runny - and it should be better. Read More
Helpful
(8)
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