Lemon Gold Cake Recipe
- 2 1/2 cups sifted cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 tablespoon lemon zest
- 1 3/4 cups white sugar
- 6 egg yolks
- 1 1/8 cups milk
- 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.
