Recipes and Cooking Daffodil Cake 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 25, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 40 mins Stand Time: 30 mins Total Time: 30 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 ½ cup egg whites (11 or 12 large) 1 cup sifted cake flour or sifted all-purpose flour ¾ cup granulated sugar 2 teaspoon vanilla 1 ½ teaspoon cream of tartar ¼ teaspoon salt ¾ cup granulated sugar 6 egg yolks 1 ½ teaspoon finely shredded lemon peel 1 recipe Tangy Lemon Frosting Finely shredded lemon peel (optional) Tangy Lemon Frosting ½ cup margarine or butter 5 ½ cup powdered sugar, sifted ½ teaspoon finely shredded lemon peel ⅓ cup lemon juice Directions 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. 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. 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. 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. Tangy Lemon Frosting 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. Rate it Print Nutrition Facts (per serving) 424 Calories 10g Fat 79g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 424 % Daily Value * Total Fat 10g 13% Saturated Fat 2g 10% Cholesterol 107mg 36% Sodium 189mg 8% Total Carbohydrate 79g 29% Protein 5g Vitamin C 3mg 15% Calcium 10.1mg 1% Iron 1.1mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.