1/2 c Butter or margarine;
-softened 1 tb Grated lemon rind (optional)
1 3/4 c Sugar
6 Egg yolks
2 1/2 c Cake flour; sifted
1 tb Baking powder
1/2 ts Salt
1 c Plus 3 tablespoons milk
Seven-minute frosting See recipe for 1 cn Flaked coconut (3-1/2 oz)
Recipe by: Southern Living
Cream butter; add lemon rind, if desired. Gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Pour batter into 2 greased and floured 9-inch round cakepans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick
inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Spread Seven-Minute Frosting between layers and on top and sides of cake. Lightly sprinkle top and sides with —–