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Mother's Gold Cake with Lemon-Orange Frosting

Source of Recipe


From "The Country Mothers Cookbook"






List of Ingredients



• -- Cake --
  
• 3/4 cup butter or margarine, at room temperature
  
• 1-1/2 cups sugar
  
• 1 tsp lemon extract
  
• 8 egg yolks, lightly beaten
  
• 3 cups sifted cake flour
  
• 3 tsp baking powder
  
• 1/2 tsp salt
  
• 1 cup milk
  
• .
  
• -- Frosting --
  
• 6 Tbsp butter, softened at room temperature
  
• 5 cups powdered sugar
  
• 6 Tbsp fresh orange juice
  
• 3 Tbsp fresh lemon juice
  
• 3 Tbsp finely grated orange peel
  
• 1 Tbsp finely grated lemon peel
  






Instructions



1. To prepare the cake: Grease and flour 3 round 9-inch layer-cake pans. With an electric mixer, cream the butter until smooth. Gradually add the sugar, beating after each addition. Add the lemon extract and beat just to blend. Add the egg yolks and beat until combined.
   
   
2. Sift the flour with the baking powder and salt. Alternately add the flour and milk to the butter mixture, beating well after each addition. Turn into the prepared pans. Bake in a preheated 350-degree (F) oven 20 to 25 minutes. Remove from the oven. Let sit for 10 minutes before unmolding onto wire racks. Cool.
   
   
3. To prepare the frosting: With an electric mixer, cream the butter until light and fluffy. Alternately, beginning with 1 cup of the powdered sugar, blend in the sugar and combined orange and lemon juices, beating well after each addition. Beat in the grated orange and lemon peels.
   
   When the cake has completely cooled, place on a plate and frost with the icing.
   
   Makes 12 servings.