*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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....
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.
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.
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!
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!
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.
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