Emerald & Palm // Miss Semi Sweet
“Lemon Gold Cake”
As I mentioned in an Instagram Post (@MissSemiSweet) –
I ever wonder if companies look at what creations they made decades past and wonder what they were thinking.
The reason I say this, is because this recipe comes from a Kraft Salad Oil ad years back!
“It was perfected by Kraft at Salad Dressing Headquarters”
It’s good for salad dressing and baking if you weren’t able to read the ad itself!
I went into the store searching for “Kraft Salad Oil” and wouldn’t you guess it, there was none to be found. So I wiped out my phone and began searching the web for what made this oil so unique.
Then I read this article:
So I guess it was super pressed and very light.
Since I was unable to locate any “Kraft Salad Oil” I used just your typical vegetable oil.
Maybe the cake was a tad on the dry side, because it lacked that perfect oil! I suppose, though, we may never know.
It was a tasty cake though.
Some changes I would make without changing the entire cake would be;
1. Grease the pan. Do it. Make life easier for you.
2. Create a different type of icing —->
3. Create a simple syrup to keep down crumbs!
Equal parts sugar + equal parts water – bring to boil with lemon zest, take of heat and squeeze in some lemon juice.
Lemon Gold Cake Recipe
– 2 & 1/4 cups cake flour
– 1 & 1/2 cups sugar
– 1 tbsp baking powder
– 1 tsp salt
-1/2 cup Kraft Salad Oil (Vegetable Oil)
– 6 eggs, seperated
– 1/4 cold water
– 2 tsp lemon juice
– 1 tsp lemon zest
– 1/2 tsp cream of tarter
In bowl mix together flour, sugar, baking powder, salt. In separate bowl begin to whisk together 6 egg whites and cream of tarter until hard peaks form.
Add 6 egg yolks, water, lemon juice, lemon zest, oil to dry mixture.
Once dry and wet ingredients are incorporated gently fold in egg whites.
Put into a greased pan and bake for 70 minutes at 325*
When done baking turn over onto a plate and let cool.
Lemon Fluff Frosting
– 1/2 cup margarine
– Dash of salt
– 4 cups powdered sugar
– 3 tbsp lemon juice
– 2 tsp lemon zest
Cream margarine with lemon juice and lemon zest and salt. Add in powdered sugar slowly until incorporated.
Don’t forget to send @EmeraldAndPalm Retro Recipes you’d like me to try!
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