Preheat oven to 375 degrees. Thoroughly grease and dust lightly with flour three round cake pans. In a large bowl, cream butter until smooth. Add sugar gradually, beating after each addition. Add lemon extract and stir to blend. Then add egg yolks and beat until light. Sift flour with baking powder and salt. Alternately add flour and milk to the butter sugar mixture, beating well after each addition. Turn into prepared pans. Bake until cake is golden brown, pulls away from the pan when tipped and springs back when touched, about 20 to 25 minutes. Remove from oven. Let sit for about 10 minutes. Then turn onto a wire rack to cool. When thoroughly cool, frost with Lemon Orange Frosting.
In a large bowl, cream butter, beating with a spoon until it is light and fluffy. Alternately beginning with 1 cup of the powdered sugar, blend in sugar and combined lemon and orange juice, beating well after each addition. Last, beat in grated lemon and orange peel.
Originally Submitted
1/25/2009
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