RICH GOLD CAKE

4 cups sifted cake flour
4 teaspoons baking powder
1 cup butter
2 cups sugar
5 egg yolks
1 1/2 cups milk
1/2 teaspoon lemon extract
2 egg whites

Preheat oven to 375 degrees F. Butter 4 (9-inch) layer cake pans.

Sift flour, salt and baking powder together.

Cream butter thoroughly, add sugar gradually and cream together until very fluffy.

Beat egg yolks with rotary beater until very thick and light colored, add to creamed mixture and beat for 5 to 10 minutes. Add flour alternately with milk in small amounts, beating very thoroughly after each addition. Add lemon extract and beat vigorously. Fold in stiffly beaten egg whites. Pour into buttered pans.

Bake in moderate oven (375 degrees F) about 20 minutes.

Makes 4 (9-inch) layers
Source: The Dairy Cookbook by the Culinary Arts Institute, 1941