Recipe: Lemon Gold Cake with Luscious Lemon Frosting

COMPTROLLER OF PUBLIC ACCOUNTS LEMON GOLD CAKE

"The cake, which gets its name from being so rich, should be kept in a vault. Treat yourself to a start-from-scratch cake; this one is worth it."

2 cups sifted cake flour (recipe developed with Swan's Down)
2 teaspoons baking powder
1/2 cup butter or solid all-vegetable shortening, softened
1 cup sugar
3 egg yolks, beaten until thick and lemon colored
3/4 cup milk
1 teaspoon vanilla or 1/8 teaspoon lemon extract
Luscious Lemon Frosting (recipe follows)

Preheat oven to 375 degrees F. Grease and flour 2 (9-inch-diameter) layer pans.

Sift flour once, measure, add baking powder and sift together 3 times; set aside.

Cream butter thoroughly, adding sugar gradually; cream until light and fluffy. Add yolks and beat well. Add flour alternately with milk, a small amount at a time. Beat well.

Bake in prepared pans 25 to 30 minutes. Cool on wire rack before frosting.

Spread Luscious Lemon Frosting between layers and on top and sides of cake.

Double recipe to make 3 (10-inch) layers.

LUSCIOUS LEMON FROSTING
Makes enough frosting to cover tops and sides of 2 (9-inch) layers

3 teaspoons grated orange zest (thinnest colored part of peel only)
Dash of salt
3 tablespoons butter, softened
3 cups powdered sugar, sifted
2 tablespoons fresh lemon juice
1 tablespoon water
Yellow food coloring (optional)

Add orange zest and salt to butter; cream well. Add part of sugar gradually, blending after each addition until smooth. Add juice and water. For a deeper yellow frosting, tint with yellow food coloring.

From: Ma's in the Kitchen by Carl R. McQueary and Mary Nelson Paulissen
Source: The Recipe Hall of Fame Cookbook