GOLD CAKE
This Gold Cake recipe from the early 1900s offers a glimpse into classic baking techniques, resulting in a light and flavorful cake. The recipe features a delicate balance of flavors, combining the richness of butter and eggs with the bright zest of lemon or orange. This cake is perfect for a special occasion or a comforting treat.
Ingredients
- 1 cup Powdered sugar
- 1/2 cup Butter
- 6 count Egg yolks
- 2 cups All-purpose flour
- 1 1/2 teaspoons Baking powder
- 1 tablespoon Lemon zest (or orange zest) (Quantity estimated (not specified in original recipe))
- 1 tablespoon Lemon juice (or orange juice) (Quantity estimated (not specified in original recipe))
- 3/4 cup Milk
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Instructions
- 1In a large bowl, cream together the powdered sugar and butter until light and fluffy. Add the egg yolks and stir until the mixture is very light.
- 2In a separate bowl, sift together the flour and baking powder two or three times.
- 3Grate in the peel of a lemon or an orange, add the juice, and add the milk alternately with the flour mixture, beginning and ending with the flour mixture. Mix until just combined.
- 4Preheat oven to 350°F (175°C). Pour the batter into a greased and floured cake pan. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
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