Lemon Gold Cake

Yield: enough frosting to cover tops and sides of 2 (9-inch) layers

Ingredients

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

• 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

Instructions

1. Cake: Heat oven to 375 degrees F . Grease and flour 2 (9-inch-diameter) layer pans.
2. Sift flour once, measure, add baking powder and sift together 3 times.
3. Cream butter thoroughly, adding sugar gradually; cream until light and fluffy.
4. Add yolks and beat well.
5. Add flour alternately with milk, a small amount at a time. Beat well.
6. Bake in prepared pans for 25 to 30 minutes.
7. Spread Luscious Lemon Frosting between layers and on top and sides of cake.
8. Double the recipe to make 3 (10-inch) layers.
9. Luscious Lemon Frosting: Add orange zest and salt to butter; cream well.
10. Add part of sugar gradually, blending after each addition until smooth.
11. Add juice and water.
12. For a deeper yellow frosting, tint with yellow food coloring.