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My review
Lemon Gold Cake
Carol
"This easy cake recipe makes a good lemon-flavored cake perfect for any occasion."
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Ingredients
servings 327Original recipe yields 12 servings (9 inch layer cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 5971 Ratings
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Most helpful positive review
2/16/2009
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 wed...
Most helpful critical review
5/8/2009
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...
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Newest
2/16/2009
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 wed...
9/30/2008
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.
3/10/2009
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 a...
2/10/2008
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 ...
8/23/2010
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 jui...
11/7/2005
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.
4/21/2010
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!!
3/9/2011
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...
9/21/2010
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 bu...