Gold Butter Cake

This old-fashioned butter cake bakes up golden in a tube pan with a tender, fine crumb thanks to cake flour and a generous amount of eggs. Lemon extract and a pinch of mace give the batter a warm, fragrant undertone that sets it apart from a standard yellow cake.

The alternating method matters here. Adding the dry ingredients and beaten eggs in stages keeps the batter from curdling and ensures an even rise. Always start and finish with the dry ingredients so the flour coats the fat and creates structure around those pockets of air you worked so hard to beat in.

The mocha butter frosting is the real star. Cocoa and strong brewed coffee together create a frosting that tastes richer and more complex than straight chocolate. Egg whites give it a lighter, silkier texture than an all-butter frosting.

Kitchen Tips

• Cream the butter until it’s nearly white. Proper creaming incorporates air and determines how tall and light the cake rises.
• Sift the cake flour before measuring for accuracy. Unsifted flour packs denser and can make the cake heavy.
• Cool the cake only 5 minutes before inverting. Wait too long and it sticks to the pan.
• For the frosting, use strong espresso or double-strength coffee. Weak coffee barely registers against the cocoa.

Variations

• Replace lemon extract with orange extract and add a tablespoon of orange zest for a citrus-mocha combination.
• Dust the frosted cake with cocoa powder or shaved chocolate for a more dramatic finish.
• Skip the frosting and serve slices with a simple dusting of powdered sugar and fresh berries for a lighter dessert.