Comptroller of Public Accounts Lemon Gold Cake
Ready In: 55 mins
Yields: 1 cake
Ingredients
- 2 cups sifted Swans Down cake flour
- 2 teaspoons calumet baking powder
- 1⁄2 cup butter, softened (or shortening)
- 1 cup sugar
- 3 egg yolks, beaten until thick and lemon-colored
- 3⁄4 cup milk
- 1 teaspoon vanilla or 1⁄2 teaspoon lemon extract
luscious lemon frosting
- 3 teaspoons grated orange rind
- 1 dash salt
- 3 tablespoons butter, softened
- 3 cups confectioners' sugar
- 2 tablespoons lemon juice
- 1 tablespoon water
Directions
- Sift flour once, measure, add baking powder and sift together 3 times.
- Cream butter thoroughly, adding sugar gradually and cream together until light and fluffy.
- Add egg yolks and beat well.
- Add flour alternately with milk, a small amount at a time.
- Add extract.
- Beat well.
- Bake in 2 greased 9" layer pans in moderate oven (375) 25-30 minutes.
- Spread Luscious Lemon Frosting between layers and on top and sides of cake.
- Double recipe to make 3 10" layers.
- Directions for Luscious Lemon Frosting:
- Add orange rind and salt to butter.
- Cream well.
- Add part of sifted sugar gradually, blending after each addition.
- Combine lemon juice and water.
- Add to creamed mixture alternately with remaining sugar until of right consistency to spread.
- Beat after each addition until smooth.
- Makes enough frosting to cover tops and sides of 2 9" layers.
- For a deeper yellow frosting, tint with yellow food coloring.
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