Recipe for cooking lemon gold cake

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

Lemon Gold Cake

2 1/4 c. cake flour
1 1/2 c. sugar
1 Tbsp. baking powder
1 tsp. salt
1/2 c. vegetable oil
6 eggs, separated
3/4 c. cold water
2 tsp. lemon juice
1 tsp. grated lemon rind
1/2 tsp. cream of tartar

Sift together flour, sugar, baking powder and salt. Make a well and add in order the oil, egg yolks, water, lemon juice and rind. Beat well. Add cream of tartar to egg whites and beat until very stiff. Pour egg yolks mixture gradually over the egg whites and blend thoroughly. Pour into 4 greased and floured 8-in. pans. Bake at 325 degrees F approximately 30 mins. or until top springs back when lightly touched.

Frosting
1 c. sugar
3 Tbsp. all-purpose flour
1/3 c. lemon juice
Grated rind of 1 lemon
1 tsp. lemon extract or flavoring
4 egg yolks, beaten
1/2 c. water
3 Tbsp. butter
Dash of salt
1 c. coconut (optional)

Mix sugar and flour. Add lemon juice, rind and extract or flavoring. Beat well. Add well-beaten egg yolks. Add water, butter and salt. Cook in top of double boiler until mixture thickens. Cool. Spread on layers and sides of assembled cake. If desired, sprinkle layers and sides with coconut.