The Golden Cake

Two cups fine sifted flour
Two teaspoons Royal brand baking powder
Half a cup butter or ghee
One cup sugar
Three egg yolks, well beaten (orange)
Three quarters of a cup milk
One teaspoon vanilla
Half a teaspoon lemon juice.

Method

Sift the flour, then measure it, add the baking powder to it, then sift three times. Beat the butter well; add the sugar to it gradually, and beat well. Add the egg yolks, then the flour alternately with the milk, in small quantities each time, and beat well until smooth; then add the vanilla and the juice, and after beating well, bake in a pan greased with ghee and dusted with flour, in a moderate oven (375), for 25–30 minutes. You may divide the quantity and bake it in two pans, and when it has finished baking put between the two layers any kind of jam you have on hand, or use the lemon filling, which is as follows:

Five tablespoons flour
One cup sugar
One third of a cup lemon juice
Two teaspoons butter
The grated rind of one lemon
Two thirds of a cup water
The yolk of one or two eggs, lightly beaten.

Mix the ingredients in the order given above and cook in a small pot set inside a large pot for ten minutes. Stir constantly, and let it cool before using it in the cake.

Note: Always use Royal brand baking powder.