Old Fashioned Gold Cake
A rich, moist gold cake with a tender crumb, featuring buttery flavors and a hint of lemon, perfect for celebrations and special occasions.
Ingredients
Instructions
- Cream the butter until fluffy.
- Add well-beaten egg yolks and sugar; beat well.
- Sift the flour, soda, and cornstarch three times.
- Add alternately the flour mixture and sour milk to the creamed mixture.
- Grease and flour two 9-inch cake pans.
- Bake in a moderate 375°F oven for 45 minutes, or until firm to the touch.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature and cream it thoroughly until fluffy. If you don't have sour milk, you can substitute with regular milk mixed with 1 tablespoon of vinegar or lemon juice. Sifting the dry ingredients three times ensures even distribution of the leavening agents, which is crucial for a cake of this size. If you're feeling adventurous, add a touch of vanilla extract for extra flavor.
Serving Suggestions
This delightful cake pairs beautifully with fresh berries and whipped cream for a classic dessert. You can also serve it alongside a scoop of vanilla ice cream for an indulgent treat. For a unique twist, try serving slices with a drizzle of lemon glaze or alongside a bowl of Bobbie'S Banana Pudding for a delightful dessert spread.
Storage & Reheating
Store leftover Old Fashioned Gold Cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices in plastic wrap and freeze for up to three months. To reheat, allow the cake to come to room temperature and warm it in a preheated oven at 300°F for about 10-15 minutes, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Gold Cake contains roughly 862 calories, with 30g protein, 93g carbohydrates, and 43g fat. It is an excellent source of protein (60% of the Daily Value), iron (53% of the Daily Value), and vitamin A (39% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 575mg per serving (25% 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 all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour in this recipe; however, for a lighter texture, consider using cake flour or a combination of both. All-purpose flour will provide a slightly denser crumb, but it will still yield a delicious cake.
What can I substitute for sour milk?
If you don’t have sour milk on hand, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of regular milk. Let it sit for about 5 minutes until it curdles, then use it as directed in the recipe.
How can I tell when the cake is done baking?
The cake is done when it is firm to the touch and a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking times can vary, so start checking around 40 minutes to avoid overbaking.
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).