ksul-uasc-mscc224_047

Gold Cake

2¾ C sifted cake flour	1¼ C gran. sugar
3½ t baking powder	8 egg yolks
½ t salt	¾ C milk
¾ C shortening	½ t lemon extract

Sift together 3 times flour, baking
powder and salt. Cream shortening, add
sugar gradually, while continuing to beat
until light and fluffy. Beat egg yolks until
thick and lemon-colored; add to creamed
mixture and beat smooth. Add flour
mixture alternately with milk and extract,
beat smooth. Bake in 3 greased, 8" layer
pans in 375° oven for 25 min. Fill and
frost with lemon frosting.

Lemon Frosting

1 Tb grated lemon rind	3 egg yolks, unbeaten
6 C sifted conf. sugar
6 Tb butter	6 Tb lemon juice

Cream together the lemon rind
and butter; add egg yolks and beat well. Add
sugar alternately with the lemon juice
beating smooth after each addition.

Gold Cake

2 3/4 C sifted cake flour
3 1/2 t baking powder
1/2 t salt
3/4 C shortening
1 1/4 C gran. sugar
8 egg yolks
3/4 C milk
1/2 t lemon extract

Sift together 3 times flour, baking powder and salt. Cream shortening to beat until light and fluffy. Beat egg yolks until thick and lemon-colored; add to creamed mixture and beat smooth. Add flour mixture alternately with milk and extract beat smooth. Bake in 3 greased, 8" layer pans in 375 [degrees] oven for 25 min. Fill and frost with lemon frosting.

Lemon Frosting

1 Tb grated lemon rind
6 Tb butter
3 egg yolks, unbeaten
6 C sifted conf. sugar
6 Tb lemon juice

Cream together the lemon rind and butter; add egg yolks and beat well. Add sugar alternately with the lemon juice beating smooth after each addition.