Lord Baltimore Cake
Yield
3 cakesPrep
15 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
softened |
|
| 1 ¼ | cups |
sugar
|
|
| 8 | each |
egg yolks
|
*
|
| 2 ½ | cups |
cake flour
sifted |
|
| ¼ | teaspoon |
salt
|
|
| 1 | tablespoon |
baking powder
|
|
| ¾ | cup |
milk
|
|
| ½ | teaspoon |
almond extract
|
*
|
| ½ | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
lemon extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
softened |
|
| 296 | ml |
sugar
|
|
| 8 | each |
egg yolks
|
*
|
| 591 | ml |
cake flour
sifted |
|
| 1.3 | ml |
salt
|
|
| 15 | ml |
baking powder
|
|
| 177 | ml |
milk
|
|
| 2.5 | ml |
almond extract
|
*
|
| 2.5 | ml |
vanilla extract
|
|
| 2.5 | ml |
lemon extract
|
*
|
Directions
Cream butter; gradually add sugar; beat until fluffy.
Beat egg yolks until thick and slowly add to the mixture.
Mix together the cake flour, salt, and baking powder and add alternately with the milk.
Add extracts.
Pour mixture into 3 greased and floured 9-inch layer pans.
Bake at 350℉ (180℃) F for 25 to 30 minutes.
Invert pans and continue cooling.
