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This past weekend, we were so excited that our county finally entered into Phase 2 of our state’s reopening plan after quarantine. That means that we can be around about 5 people outside of our home in close proximity. My parents were the first ones to be invited over to our house and I had to make Lemon Gold Cake. The kids have been missing them (and so have I). I can’t speak for my husband, haha. Aside from FaceTime a couple times a week; we haven’t seen them since March.
Since I’ve been practicing with my grandma’s cookbook, I thought I would make a few things from it for our Memorial Day barbecue. My husband grilled steaks and potatoes and I baked rolls and gold cake from grandma’s cookbook. I also made grape lemonade from the cookbook. The lemonade needs some more tweaking before I share the recipe with anyone.
I will share the gold cake today. It is a lemon cake with lemon filling and seven-minute icing. I’m usually more of a chocolate cake kind of girl, but this cake was amazing! Plus, I think it’s good to make some different things once in a while.
The recipe calls for 2 tablespoons of grated lemon rind, which is a lot! I started with my cheese grater, but that was making the pieces too small. I switched to my potato peeler and it worked much better and went a whole lot faster, too! Make sure to only get the zest (the yellow part); you don’t want the pith (the white part just below the zest). If you are not going to use the lemon right away, you can wrap it in plastic wrap and store it in the refrigerator until you’re ready to use it.
You will need ½ cup of egg yolks. I found that it took about 6 egg yolks to equal ½ cup. It’s much easier if you have an egg separator.
For the filling, I used lemon filling that I bought at the store. I used the whole can!
You will top with 7-Minute Icing, which hardens perfectly on top. It is just like eating marshmallow creme. My other grandmother used it on almost every cake she made and I can taste why!
The whole family enjoyed this 1940’s cake.
Let me know if you enjoy this recipe!
Lemon Gold Cake
- Egg Separator
- Layered Cake Pans
- Potato Peeler
- Flour Sifter
- 1 cup sugar
- 6 tbsp shortening butter flavored
- ½ cup egg yolks
- ¼ tsp salt
- ½ cup milk
- 3 tsp baking powder
- 2 tbsp grated lemon rind
- 2 cups flour
- 1 jar lemon filling
- Cream shortening and sugar.
- Beat egg yolks.
- Add egg yolks to creamed mixture.
- Sift flour, measure, and sift with baking powder and salt.
- Add dry mixture to creamed sugar and shortening a little at a time.
- Use mixer to combine.
- Alternate with milk until all is added.
- Add grated lemon rind.
- Stir until well blended.
- Pour into well-oiled layered round cake pans.
- Bake at 375° for 20 minutes.
- Let cool and remove from pans.
- Place lemon filling between layers.
- Cover with 7-Minute Icing
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