Lemon Gold Cake

Ingridients

2 1/2 cups sifted cake flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter

1 tablespoon lemon zest

1 3/4 cups white sugar

6 egg yolks

1 1/8 cups milk

Directions

Line two 9 inch round pans with parchment paper. Preheat oven to 350 degrees F (175 degrees C).

Measure sifted flour, baking powder, and salt; sift together three times.

Cream butter or margarine and lemon rind together. Gradually add sugar, creaming until light and fluffy. Add egg yolks one at a time, beating thoroughly after each addition. Add sifted ingredients alternately with milk to the creamed mixture, a small amount at a time; beat after each addition until smooth.

Bake for 25 to 30 minutes. Cool on wire racks.