Lemon Gold Cake

2 cups sifted cake flour
2 teaspoons baking powder
1/2 cup butter or solid all-vegetable shortening, softened
1 cup granulated sugar
3 egg yolks, beaten until thick and lemon colored
3/4 cup milk
1 teaspoon vanilla extract or 1/8 teaspoon lemon extract
Luscious Lemon Frosting (recipe follows)

Heat oven to 375 degrees F . Grease and flour 2 (9-inch-diameter) layer pans.

Sift flour once, measure, add baking powder and sift together 3 times. Cream butter thoroughly, adding sugar gradually; cream until light and fluffy. Add yolks and beat well. Add flour alternately with milk, a small amount at a time. Beat well.

Bake in prepared pans for 25 to 30 minutes.

Spread Luscious Lemon Frosting between layers and on top and sides of cake. Double recipe to make 3 (10-inch) layers.

Luscious Lemon Frosting:
3 teaspoons grated orange zest (thinnest
    colored part of peel only)
Dash of salt
3 tablespoons butter, softened
3 cups confectioners' sugar, sifted
2 tablespoons fresh lemon juice
1 tablespoon water

Add orange zest and salt to butter; cream well. Add part of sugar gradually, blending after each addition until smooth. Add juice and water. \

Makes enough frosting to cover tops and sides of 2 (9-inch) layers. For a deeper yellow frosting, tint with yellow food coloring.