Preheat oven to 375 degrees. Thoroughly grease and dist lightly with flour three round 9 inch layer 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.
Lemon Orange Frosting- In a large bowl, cream 4 Tablespoons butter, softened at room temperature, beating with a spoon until it is light and fluffy. Alternately, beginning with 1 cup of powdered sugar, blend in 3 1/2 cups (1 pound box) powdered sugar and combined 2 Tablespoons fresh lemon juice, strained and 1/4 cup fresh orange juice, strained (more as needed), beating well after each addition. Last, beat in 2 teaspoons finely grated lemon peel, and 3 Tablespoons finely grated orange peel.
Originally Submitted
6/15/2012
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