Gold Cake

This is a great yellow cake which uses up your leftover egg yolks, especially after making an angel food cake. Ice with white icing, coffee icing or chocolate icing.

Gold Cake


  • 3/4 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 cup egg yolks
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk


1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.

2 Whisk together flour, baking powder, and salt in a small bowl.

3 Cream butter and sugar together in a mixing bowl. Add egg yolks and vanilla; beat until fluffy. Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour mixture. Spread in prepared pans.

4 Bake for about 25 to 30 minutes, or until an inserted wooden pick comes out clean.


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