Lemon Gold Cake Recipe

Name: Lemon Gold Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup butter or margarine, softened; 2 cups sugar; 4 eggs; 3 cups all-purpose flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1 cup milk; 1/2 teaspoon vanilla extract; 1/2 teaspoon lemon extract; Lemon rind bows (optional)

Servings: persons

1 cup butter or margarine, softened
2 cups sugar
4 eggs
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
Lemon rind bows (optional)

1
Cream butter in a large mixing bowl; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
2
Combine flour, cream of tartar, and soda; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in flavorings.
3
Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350u00b0 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and cool completely on wire racks.
4
Spread Lemon Butter Cream Frosting between layers and on top and sides of cake. Garnish top of cake with lemon rind bows, if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup butter or margarine, softened, 2 cups sugar, 4 eggs, 3 cups all-purpose flour, and more.

Yes, Lemon 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.

Lemon Gold Cake

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