Norwegian Gold Cake Food

GOLD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
• Whisk together flour, baking powder, and salt in a small bowl.
• Cream butter and sugar together in a mixing bowl. Add egg yolks and vanilla; beat until fluffy. Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour mixture. Spread in prepared pans.
• Bake for about 25 to 30 minutes, or until an inserted wooden pick comes out clean.

NORWEGIAN GOLD CAKE

Steps:

• Place butter and flour in a mixing bowl.
• Mix 5 minutes at low speed.
• Add eggs, one at a time, beating well after each addition.
• Sift together sugar, baking powder and salt.
• Add gradually to creamed mixture.
• Add vanilla and mix additionaly 2 minutes.
• Turn into greased and floured 10 inch tube or Bundt pan.
• Bake at 325 degrees for 1 hour.

NORWEGIAN GOLD CAKE

Steps:

• Place soft butter and flour in bowl. Mix 5 minutes on low speed. Add eggs one at a time, and blend. Sift together the sugar, baking powder, and salt. Add gradually to creamed mixture. Add extract. Mix 2 minutes after all the sugar mixture has been added.
• Turn into ungrased and floured tube cake pan. Bake 1 hour at 325 degrees. When baked, let stand 5-10 minutes then invert to cool. Sprinkle with confectioner's sugar.

NORWEGIAN GOLD CAKE

Steps:

• Preheat your oven to 350°F. Grease a tube pan or 9x13" cake pan with butter and flour, then set aside.
• Cream together the flour and butter on medium speed for 3 to 5 minutes, until smooth. Add the eggs one at a time, mixing after each addition.
• In a separate bowl, combine the sugar and baking powder, then add this to the flour mixture. Mix in the vanilla.
• Pour the batter into your prepared pan and tap on the counter a few times to pop any air bubbles. Bake the cake for 35-40 minutes, until the top is golden and the cake tester comes out clean. If you're using a 9x13" pan, start checking earlier, between 25 and 30 minutes instead. Allow the cake to cool for 15 minutes in the pan, then turn out onto a cooling rack to cool completely before frosting.
• Cream the butter and confectioners sugar together on low speed in the bowl of a stand mixer. Add in the vanilla.
• Add the lemon juice and zest, plus the orange juice and zest, and mix until incorporated. At this point, you can adjust the proportions by adding more confectioners sugar for a thicker frosting, or more juice for a thinner one.
• When the cake is completely cooled, frost and decorate however you'd like! If you're feeling ~fancy~, you could even try to candy some fruit peels, instructions found here!