Gold Cake

Name: Gold Cake
Ingredients: 3/4 cup Butter; 2 cups Granulated sugar; 10 count Egg yolks; 1 1/2 pints All-purpose flour; 2 teaspoons Baking powder; 1 cup Heavy cream (Originally 'thin cream'. Substituted with heavy cream for modern preference.); 1 teaspoon Lemon extract; 1 teaspoon Nutmeg extract

A classic cake recipe from the Royal Baker Pastry Cook.

Ingredients

3/4 cup Butter
2 cups Granulated sugar
10 count Egg yolks
1 1/2 pints All-purpose flour
2 teaspoons Baking powder
1 cup Heavy cream (Originally 'thin cream'. Substituted with heavy cream for modern preference.)
1 teaspoon Lemon extract
1 teaspoon Nutmeg extract

Instructions

1In a large bowl, cream together the butter and sugar until light and fluffy. This may take about 5 minutes.
2Add the egg yolks, three at a time, beating well after each addition. This should take about 2 minutes.
3In a separate bowl, whisk together the flour and baking powder. Add the dry ingredients, heavy cream, lemon extract, and nutmeg extract to the wet ingredients. Mix until just combined.
4Preheat oven to 350°F (175°C). Pour the batter into a paper-lined cake tin. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.