Lemon Gold Cake
This lemon gold cake is one of those old-fashioned recipes that just never goes out of style. It’s soft, rich, and full of bright lemon flavor in every bite. Topped with a creamy lemon buttercream, it’s the kind of dessert that always disappears fast.
Servings 8
Ingredients
- 1 cup sugar
- 6 tbsp shortening butter flavored
- ½ cup egg yolks about 6
- ¼ tsp salt
- ½ cup milk
- 3 tsp baking powder
- 2 tbsp grated lemon rind about 2 lemons
- 2 cups flour
- 1 jar lemon filling
Instructions
- Preheat oven to 375℉. Prepare round cake pans by greasing or adding parchment paper and set aside.
- Cream shortening and sugar.
- Beat egg yolks.
- Add egg yolks to creamed mixture.
- Sift flour, measure, and sift with baking powder and salt.
- Alternate adding dry mixture and milk to creamed mixture a little at a time.
- Use mixer to combine.
- 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 frosting or icing of your choice.
Notes
Helpful Tips
- Use room temperature ingredients: Let the egg yolks and milk sit out for a bit before starting, so everything blends together smoothly.
- Don’t skip sifting the flour: It keeps the cake light and helps avoid lumps in the batter.
- Mix just until combined: Once you add the flour, stir gently so the cake stays soft and doesn’t turn dense.
- Divide the batter evenly: Use a measuring cup or kitchen scale so your layers bake up the same size.
- Keep an eye on bake time: Ovens can vary, so start checking a few minutes early to avoid overbaking.
- Let the layers cool completely: This makes stacking and frosting so much easier and keeps the buttercream from melting.
- Level your cake layers if needed: A quick trim helps everything stack neatly and look more polished when finished.