Freezer Favorite 3-Way Gold Cake
A rich, fluffy cake with a tender crumb, featuring subtle lemon and vanilla flavors, perfect for special occasions or as a freezer-friendly dessert option.
Ingredients
Instructions
- Beat egg yolks with salt until thick.
- Gradually add sugar; beat until thick and puffy.
- Add hot milk; mix.
- Sift cake flour and baking powder together.
- Gradually fold dry ingredients into the egg yolk mixture.
- Add lemon extract, vanilla, and melted butter; mix well.
- Pour batter into a prepared cake pan.
- Bake at 350°F (175°C) until a toothpick inserted in the center comes out clean.
- Allow to cool before frosting or serving.
Tips & Substitutions
For a lighter texture, make sure to beat the egg yolks thoroughly until they are thick and puffy. If you don’t have lemon extract, you can substitute with orange extract for a different flavor profile. Ensure your milk is hot when added to help create a moist cake. This recipe can also be adapted by folding in fresh berries for added flavor, similar to Blueberry Muffins(Special).
Serving Suggestions
This cake is delicious on its own but can be enhanced with a light dusting of powdered sugar or a simple glaze. It pairs wonderfully with fresh fruit or whipped cream. For a delightful brunch treat, serve it alongside Parker House Cinnamon Rolls(These Are Wonderful For A "Coffee Or Brunch") for a sweet spread that everyone will love.
Storage & Reheating
Once cooled, store any leftover cake in an airtight container at room temperature for up to 3 days. To keep it fresh longer, you can refrigerate it for up to a week. If you freeze it, wrap the cake tightly in plastic wrap and then aluminum foil to prevent freezer burn. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Freezer Favorite 3-Way Gold Cake contains roughly 703 calories, with 12g protein, 118g carbohydrates, and 3g fat. It is an excellent source of iron (61% of the Daily Value), protein (24% of the Daily Value), and calcium (23% of the Daily Value). Note that it is relatively high in sodium, at 2239mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg yolks?
Using whole eggs will change the texture of the cake, making it denser. The yolks provide richness and moisture, while the whites can dry it out. If you're looking for a lighter cake, stick with just the yolks as the recipe suggests.
What can I use instead of cake flour?
If you don't have cake flour, you can make a substitute by measuring out 2 cups of all-purpose flour, removing 4 tablespoons, and then adding 4 tablespoons of cornstarch. Sift this mixture together to mimic the light texture of cake flour.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few crumbs. Baking times may vary, so start checking around 25-30 minutes. If the top is browning too quickly, you can cover it loosely with aluminum foil.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).