Gold Oven Cake
A moist, buttery cake with a hint of lemon and vanilla, perfect for special occasions or teatime indulgence, appealing to those who enjoy classic, rich desserts.
Ingredients
Instructions
- Mix butter and Crisco together until smooth.
- Add sugar gradually, one cup at a time, and beat well.
- Add eggs one at a time, beating after each addition.
- Sift in plain flour gradually into the mixture.
- Add milk and flour alternately, beginning and ending with flour.
- Add vanilla flavor and lemon juice; mix thoroughly.
- Pour batter into a tube pan.
- Place the pan in a cold oven, then turn the oven to 350°F.
- Bake for 1 hour and 15 minutes without opening the oven.
Tips & Substitutions
For a lighter texture, ensure that your butter is at room temperature before mixing it with Crisco. If you don’t have Crisco, you can substitute with additional butter. For a citrus twist, consider adding a teaspoon of lemon zest along with the lemon juice. Sifting the flour helps prevent lumps, ensuring a smooth batter. This cake is great for any occasion, so browse more American recipes for ideas.
Serving Suggestions
This Gold Oven Cake pairs beautifully with fresh berries and whipped cream for a delightful dessert. Serve it alongside a cup of coffee or tea, or as a part of a brunch spread featuring dishes like Madeline's Coffee Cake. It can also be enjoyed plain or dusted with powdered sugar for a simple yet elegant presentation.
Storage & Reheating
Store leftover Gold Oven Cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice individual pieces and warm in the microwave for about 10-15 seconds, or enjoy at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Gold Oven Cake contains roughly 313 calories, with 6g protein, 59g carbohydrates, and 7g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of protein.
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 wheat flour instead of plain flour?
Yes, you can substitute whole wheat flour for plain flour, but keep in mind that it may result in a denser texture. For a lighter cake, consider using a 50-50 mix of whole wheat and plain flour.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by underbaking or overmixing the batter. Make sure to bake until a toothpick inserted in the center comes out clean, and mix just until ingredients are combined to avoid incorporating too much air.
Is it possible to freeze the Gold Oven Cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be frozen for up to three months. Thaw in the refrigerator overnight before serving.
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).