Fluffy Gold Cake

“A good basic cake recipe from Betty Crocker.” – Calla Ferre

Fluffy Gold Cake

Course: Cakes & Cupcakes

Ingredients

  • 2 1/3 Cups Flour Sifted
  • 1 2/3 Cup Sugar
  • 4 Teaspoons Baking Powder
  • 1 Teaspoon Salt
  • 1/2 Cup Shortening
  • 1 1/4 Cup Milk
  • 1 Teaspoon Lemon Extract
  • 1/2 Teaspoon Vanilla
  • 5 Egg Yolks

Instructions

  • Grease and generously flour (or line with wax paper) two 9×9 layer pans or 9×13 inch oblong pan.
  • Sift together flour, sugar, baking powder and salt. Cut in shortening. Pour in half of the milk, also add lemon extract and vanilla. Blend. Add remaining milk; beat 2 minutes. Add egg yolks. Mix well. Pour into prepared pans.
  • Bake at 350 degrees until cake tests done, 25-35 minutes for layers and 40-50 minutes for square or oblong. Cool and finish with desired frosting.
  • For smaller cake: 1 3/4 Cup Flour, 1 1/4 cup Sugar, 3 Teaspoons Baking Powder, 3/4 Teaspoon Salt, 3/8 Cup Shortening, 1 Cup Milk, 3/4 Teaspoon Lemon Extract, 1/4 Teaspoon Vanilla, 4 Egg Yolks.

Recipe – Jean Hansen – From the Betty Crocker Picture Cookbook, 1950

Related Recipes: