Gold Cake

This cake keeps for days

½ cup butter,
1 cup sugar,
½ cup milk,
Yolk 8 eggs,
1 ½ cups flour,
4 level teaspoons baking powder,
1 teaspoon grated rind of lemon.
Cream butter and sugar together, beat egg yolks until very thick and light in color; add to butter and sugar with lemon rind. Add milk and lightly stir in the flour sifted with the baking powder. Bake in layers 20 minutes or in one pan 35 minutes.
The success of this cake depends upon the thorough beating of the egg yolks and the slight stirring in the flour.
This cake keeps for days without drying. Frost with any desired frosting.