Skip to main content New this month
Get the Allrecipes magazine

Lemon Gold Cake

Rated as 4.42 out of 5 Stars

"This easy cake recipe makes a good lemon-flavored cake perfect for any occasion."
Added to shopping list. Go to shopping list.

Ingredients

servings 327 cals
Original recipe yields 12 servings (9 inch layer cake)

Directions

{{model.addEditText}} Print
  1. Line two 9 inch round pans with parchment paper. Preheat oven to 350 degrees F (175 degrees C).
  2. Measure sifted flour, baking powder, and salt; sift together three times.
  3. 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.
  4. Bake for 25 to 30 minutes. Cool on wire racks.

Nutrition Facts


Per Serving: 327 calories; 10.6 g fat; 54.2 g carbohydrates; 4.6 g protein; 125 mg cholesterol; 267 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 58
  1. 69 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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

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...

Most helpful
Most positive
Least positive
Newest

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...

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.

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...

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 ...

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...

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.

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!!

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...

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...