• 18 Ratings

Celebrate any spring holiday or special occasion with this easy cake recipe. The moist yellow cake is transformed into a party-worthy dessert with a topping of tangy lemon frosting.

Source: Better Homes and Gardens
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Daffodil Cake

Ingredients

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Directions

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  • In a very large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift together flour and 3/4 cup sugar 3 times; set aside.

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  • Add vanilla, cream of tartar, and salt to egg whites. Beat with electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form (tips stand straight). Sift one-fourth of the flour mixture over white mixture; fold in gently. If bowl is too full, transfer to a larger bowl. Repeat with remaining flour mixture, using one-fourth of the flour mixture each time. Transfer half of the batter to another bowl.

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  • In a small mixing bowl beat egg yolks on high speed for 6 minutes or until thick and lemon-colored. Fold in 1-1/2 teaspoons lemon peel. Gently fold yolk mixture into half of the egg white mixture. Alternately spoon yellow batter and remaining white batter into an ungreased 10-inch tube pan. Swirl metal spatula through batters to marble.

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  • Bake on the lowest rack in a 350 degree F oven for 40 to 45 minutes or until top springs back when lightly touched. Immediately invert cake in pan; cool completely. Loosen sides of cake from pan; remove. Place cake upside down on a plate; frost with Tangy Lemon Frosting. Sprinkle top with finely shredded lemon peel, if desired. Cover and chill up to 24 hours. Makes 12 servings.

Nutrition Facts (Daffodil Cake)

424 calories; 10 g total fat; 2 g saturated fat; 107 mg cholesterol; 189 mg sodium. 79 g carbohydrates; 0 g fiber; 5 g protein; 258 RE vitamin a; 3 mg vitamin c; 10 mg calcium; 1 mg iron;

Tangy Lemon Frosting

Ingredients

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Directions

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  • Beat 1/2 cup margarine or butter with an electric mixer until softened. Beat in 5-1/2 cups sifted powdered sugar, 1/2 teaspoon finely shredded lemon peel, and 1/3 cup lemon juice, adding additional lemon juice, if necessary, to make of spreading consistency.

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Reviews

18 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 3