Gold Cake

I was craving a nice, dense yellow cake and that's what I got when I made this recipe. It has a wonderful texture, is moist and not too sweet. I omitted the orange concentrate and zest. I made them into jumbo cupcakes and frosted them with a french vanilla frosting.

Gold Cake
1 3/4 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
1 cup sugar
1 teaspoon finely grated orange zest
1 teaspoon orange juice concentrate, at room temperature, or 1/2 teaspoon orange extract
8 egg yolks (about 1/2 cup)
1/2 cup milk

Preheat the oven to 350 degrees. Lightly grease two 8" round cake pans. Line the bottoms with parchment paper or aluminum foil. Grease again, then sprinkle with flour to coat. Shake out the excess flour.

Sift together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the butter until creamy, then gradually add the sugar, orange zest, and orange juice concentrate, beating until fluffy.

Beat the egg yolks in a small bowl until thick and lemon colored. Add to the butter mixture. (If you are using an electric mixer, add the egg yolks to the butter mixture one at a time, beating thoroughly after each addition.)

Add about a quarter of the flour mixture to the creamed mixture, beating until blended, then add a third of the milk. Repeat the procedure, alternating the flour and milk, ending with the flour. Mix just until smooth and blended. Divide the batter between the prepared pans.

Bake for 25-30 minutes, until a cake tester inserted in the center of the cake comes out clean.

Cool on wire racks for 10 minutes. Remove the cakes from the pans and cool completely.