Lemon Gold Cake

Recipe View 5 mins Preheat oven to 350°F (175°C). Prepare two 9-inch round cake pans by lining the bottoms with parchment paper. (5 minutes)

Recipe View 10 mins In a medium bowl, whisk together the sifted cake flour, baking powder, and salt. Sift the mixture again three times to ensure a light and airy texture. (10 minutes)

Recipe View 8 mins In a large mixing bowl, cream together the softened butter and lemon zest until light and fluffy. Gradually add the granulated sugar, continuing to cream until the mixture is very light and airy. (8 minutes)

Recipe View 5 mins Add the egg yolks one at a time, beating well after each addition until fully incorporated. (5 minutes)

Recipe View 10 mins Gradually add the sifted dry ingredients to the creamed mixture, alternating with the milk. Begin and end with the dry ingredients, adding a small amount at a time and beating until just smooth after each addition. Be careful not to overmix. (10 minutes)

Recipe View 2 mins Divide the batter evenly between the prepared cake pans and spread to the edges. (2 minutes)

Recipe View 30 mins Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. (25-30 minutes)

Recipe View 10 mins Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely. (10 minutes)

Recipe View 5 mins Once cooled, frost and decorate as desired. Enjoy! (5 minutes)