Gold Cake – a delicious recipe with flour, salt, butter, milk, baking powder, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift flour once; measure.
2
Add baking powder and salt and sift together 3 times.
3
Cream butter thoroughly.
4
Add sugar gradually and cream together until light and fluffy.
5
Beat egg yolks thoroughly until light colored and thick enough to fall from the beater in a heavy continuous stream.
6
Add to creamed mixture and beat until smooth, almost waxy in appearance.
7
Add flour alternately after each addition.
8
When all flour is added, beat thoroughly again.
9
Add lemon extract.
10
Bake in 3 greased 9-inch layer pans in moderate oven at 375u00b0 for about twenty minutes or until tops spring back.
11
Cool.
12
Frost with any icing you choose.
1012
kcal
Calories
39
g
Fat
145
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 3/4 c. sifted Swans Down cake flour, 1/2 tsp. salt, 3/4 c. butter, 3/4 c. milk, and more.
Yes, Gold Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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