Gold Butter Cake
Yield
1 cakePrep
20 minCook
50 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 1 | cup |
sugar
|
|
| ½ | teaspoon |
lemon extract
|
*
|
| 1 | pinch |
mace
ground |
*
|
| 1 ½ | cups |
cake flour
sifted |
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 4 | large |
eggs
well beaten |
|
| Mocha butter frosting | |||
| ⅓ | cup |
butter
or margarine, softened |
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | tablespoons |
cocoa powder
|
|
| 1 | pound |
powdered sugar
sifted |
|
| 2 | each |
egg whites
unbeaten |
*
|
| 1 | tablespoon |
coffee
strong |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 237 | ml |
sugar
|
|
| 2.5 | ml |
lemon extract
|
*
|
| 1 | pinch |
mace
ground |
*
|
| 355 | ml |
cake flour
sifted |
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 4 | large |
eggs
well beaten |
|
| Mocha butter frosting | |||
| 79 | ml |
butter
or margarine, softened |
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 3E+1 | ml |
cocoa powder
|
|
| 453.6 | g |
powdered sugar
sifted |
|
| 2 | each |
egg whites
unbeaten |
*
|
| 15 | ml |
coffee
strong |
|
Directions
CAKE: Cream butter until light and fluffy.
Add sugar gradually, beating until light and fluffy.
Add lemon and mace.
Sift together dry ingredients, and add to creamed mixture alternately with eggs, beating well after each addition, beginning and ending with dry ingredients.
Turn into a greased and floured tube pan.
Bake in preheated 350℉ (180℃) F oven for 50 minutes.
Cool for 5 minutes.
Turn out on cake rack.
Cool, and cover with Mocha Butter Frosting.
FROSTING: Cream butter, salt, vanilla and cocoa until light and fluffy.
Add sugar alternately with egg whites, beating well after each addition.
Add coffee, and beat until spreading consistency.
