Best Lemony Daffodil Cake Recipes

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DAFFODIL CAKE



Daffodil Cake image

I've made this cake for my children(see photo below), grandchildren and great-grandchildren. It is their favorite birthday cake...it's light and tasty, and lends itself beautifully to decorating. I often place a small arrangement of fresh flowers in the center.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 21

6 large egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
2/3 cup sugar
1/2 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
YELLOW CAKE:
6 large egg yolks
2 tablespoons warm water
1/2 cup cake flour
1/2 cup sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon vanilla extract
FROSTING:
1/2 cup sugar
4 teaspoons all-purpose flour
Pinch salt
1 cup pineapple juice
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add cream of tartar and vanilla; beat on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, until soft peaks form. Combine the flour, baking powder and salt; fold into egg white mixture. Set aside., In another large bowl, beat egg yolks and water until thick and lemon-colored. Combine the flour, sugar, baking powder and salt; gradually beat into egg yolk mixture. Beat in vanilla. , Alternately spoon yellow batter and white batter into an ungreased 10-in. tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Immediately invert pan; cool completely., For frosting, combine the sugar, flour and salt in a small saucepan. Stir in pineapple juice until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Fold in whipped topping. , Remove cake from pan to a serving plate. Spread frosting over top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 255 calories, Fat 6g fat (4g saturated fat), Cholesterol 106mg cholesterol, Sodium 217mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 0 fiber), Protein 4g protein.

DAFFODIL CAKE (LEMON CAKE SUPREME)



Daffodil Cake (Lemon Cake Supreme) image

This recipe came from my grandma. At some point, I got into the habit of making it each spring to celebrate the first blooming daffodils - something worth celebrating, to my mind, after long snowy winters. And this light, creamy, lemony, slightly tropical concoction always seemed the perfect harbinger of spring.

Provided by ctrmom

Categories     Dessert

Time 42m

Yield 12 serving(s)

Number Of Ingredients 9

18 ounces lemon cake mix, made according to package directions with
1 1/3 cups water, as per cake mix directions
1/3 cup vegetable oil, as per cake mix directions
3 eggs, as per cake mix directions
1 (20 ounce) can crushed pineapple in juice
1 (3 1/2 ounce) package instant lemon pudding
1 1/2 cups milk
1 (8 ounce) container Cool Whip Topping
shredded coconut (optional)

Steps:

  • Bake a Lemon Cake mix (Betty Crocker) according to package directions. Use a greased and floured 9x13 inch pan.
  • Ten minutes after removing from the oven, poke holes all over the cake with the handle of a wooden spoon.
  • Pour crushed pineapple with juice over the cake in the pan.
  • Fold 1 package lemon instant pudding into 1 1/2 cups milk.
  • Fold this into 1 small carton Cool Whip.
  • Spread over cake.
  • Top with coconut! (optional).

DAFFODIL CAKE



Daffodil Cake image

This is a great spring angel food-type of cake made with two flavors of batter alternated in a tube pan.

Provided by Carol

Categories     Desserts     Cakes     Sponge Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 9

10 egg whites
1 teaspoon cream of tartar
½ teaspoon salt
1 ¼ cups white sugar, divided
¾ cup sifted cake flour
6 egg yolks
½ teaspoon orange extract
½ cup sifted cake flour
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Wash the tube pan in hot soapy water to ensure it is totally grease-free.
  • In a large dry glass or metal bowl, whip egg whites until frothy. Add cream of tartar and salt, and continue to whip. When the whites can form soft peaks, gradually sprinkle in 1 cup sugar, while continuing to beat until stiff peaks form.
  • In a separate bowl, beat egg yolks with 1/4 cup sugar until thick and lemon-colored. Blend in 3/4 cup cake flour and orange extract. Fold half of the whipped egg whites into the yolk mixture.
  • Fold the remaining 1/2 cup of cake flour into the egg whites, along with the vanilla. Spoon about 1 cup of batter at a time, alternating colors, into the prepared pan.
  • Bake for 30 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C) and continue baking for another 20 minutes, or until the top of the cake springs back when pressed.
  • Without removing cake from pan, invert pan onto a wire rack to cool. Once completely cooled, remove cake from the pan and frost with your choice of frosting. Lemon Cream Cheese Frosting works quite well.

Nutrition Facts : Calories 175.5 calories, Carbohydrate 33 g, Cholesterol 102.4 mg, Fat 2.3 g, Fiber 0.2 g, Protein 5.6 g, SaturatedFat 0.8 g, Sodium 147.5 mg, Sugar 21.1 g

DAFFODIL CAKE



Daffodil Cake image

Much like its namesake flower, the daffodil cake is a cheerful sign that warmer days are ahead. Here's how it works: half of the batter is ethereal angel food; the other half is enriched with egg yolks and the zest and juice of an orange and a lemon. After layering both in a tube pan and baking, you pour the tart, citrusy glaze on top to create a dessert that will rouse your taste buds-and brighten any gathering.

Provided by Martha Stewart

Time 55m

Yield 10 to 12

Number Of Ingredients 14

1 1/4 cups sifted cake flour
1 1/2 cups sugar, divided
1 1/4 teaspoons kosher salt (we use Diamond Crystal), divided
12 large egg whites, plus 6 large yolks
1 1/2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh juice
1 teaspoon finely grated orange zest, plus 1 tablespoon fresh juice
1 teaspoon cream of tartar
Edible pansies, for serving (optional)
2 cups sifted confectioners' sugar, plus more if needed
2 tablespoons fresh lemon juice, plus more if needed
1/2 teaspoon grated orange zest, plus 1 tablespoon fresh juice
1 teaspoon orange-blossom water (optional)
2 tablespoons unsalted butter, melted
Pinch of kosher salt

Steps:

  • For the Cake: Preheat oven to 350°F. Sift flour, 1/4 cup sugar, and 1 teaspoon salt through a coarse-mesh sieve onto a piece of parchment. Beat yolks and 1/4 cup sugar with an electric mixer on high speed until doubled in volume, 3 minutes. Beat in both zests and juices.
  • In a clean bowl with clean whisks, beat egg whites on high speed until foamy. Beat in remaining 1/4 teaspoon salt and cream of tartar until soft peaks form. Gradually add remaining 1 cup sugar; beat to stiff peaks. Transfer to a large, wide bowl. Sift one-third of flour mixture over top; gently but thoroughly fold in. Repeat twice more with remaining flour mixture.
  • Fold half of egg-white mixture into yolk mixture; dollop into an ungreased 10-inch angel-food-cake pan. Top with remaining egg-white mixture. Run a knife through to release air bubbles. Bake until top springs back when lightly touched, 35 to 40 minutes.
  • Invert pan onto its legs (or rest on the neck of a wine bottle); let cool 1 hour. Run a knife around inside of pan and tube to release cake and unmold, then use it to release cake from pan bottom; remove.
  • For the Glaze: Whisk together all ingredients to create a thick but pourable glaze. If too thick, whisk in more lemon juice, 1 teaspoon at a time; if too thin, more confectioners' sugar. Place cake on a cake stand and pour glaze over top, letting it drip down sides. Let stand until set, about 30 minutes; decorate with flowers.

LEMONY ANGEL FOOD CAKE



Lemony Angel Food Cake image

Remember Mom's heavenly angel food cake? Ours has the same ethereal texture (due to egg whites) but with a bright burst of lemon flavor, thanks to fresh juice and zest. Fluffy citrus cream frosting and pretty candied lemon "daffodils" make it an even more memorable dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 17

1 cup sifted cake flour, (not self-rising)
1 1/2 cups sugar
12 large egg whites
2 tablespoons finely grated lemon zest
1 tablespoon plus 1 teaspoon fresh lemon juice (from 2 lemons)
1 teaspoon cream of tartar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 cup fresh lemon juice
1/2 cup sugar
1 tablespoon cake flour (not self-rising)
1/4 teaspoon salt
1 1/2 cups heavy cream, chilled
1 tablespoon finely grated lemon zest
1/2 cup fresh lemon juice (from 4 lemons)
2 cups water
6 lemons

Steps:

  • Make the cake: Preheat oven to 325 degrees, with rack in lower third of oven. Sift flour and 1/2 cup sugar into a bowl.
  • Whisk whites with a mixer on medium speed until frothy, about 1 minute. Add lemon zest and juice, cream of tartar, vanilla, and salt; continue whisking until soft peaks form, about 2 1/2 minutes. With mixer running, gradually add remaining cup sugar.
  • Increase speed to medium-high; continue whisking until firm, not stiff, peaks form, about 7 minutes. Sprinkle whites with 1/3 of the flour-sugar mixture. Using a rubber spatula, gently fold to combine. Sprinkle remaining flour-sugar mixture over whites in 2 additions; gently fold to combine.
  • Transfer batter to a 10-inch angel food cake pan with legs. Gently run a knife through the center of the batter to remove any air bubbles. Bake until a tester inserted into center comes out clean, 45 to 50 minutes.
  • Remove pan from oven, and invert onto its cooling legs (if your tube pan doesn't have legs, invert it over the neck of a wine, or similarly shaped, bottle to cool); let cool, 1 1/2 to 2 hours. Run a knife around the inner and outer edges of cake to remove. Invert onto a serving platter. (Use a knife to separate cake from bottom of pan.) Let cool on a wire rack. Unfrosted cake can be stored in an airtight container for up to 2 days.
  • Make the lemon cream: Prepare an ice-water bath. Whisk lemon juice, sugar, flour, and salt in a small saucepan over medium-high heat. Bring to a boil; whisk constantly for 1 minute, until it thickens. Transfer to a heatproof bowl set in ice-water bath to cool completely, stirring occasionally. Meanwhile, whisk cream and lemon zest with a mixer on medium speed until medium peaks form, about 3 minutes. Gently fold whipped cream into juice mixture in thirds. Refrigerate lemon cream, up to overnight.
  • Make the candied lemon-peel flowers: Combine sugar and water in a large saucepan over medium-high heat, stirring until sugar dissolves. Bring to a simmer. Meanwhile, using a vegetable peeler, peel 3 lemons to create 6 long strips (at least 5 inches long and about 1/2 inch wide). Remove pith from strips using a paring knife. Cut tops and bottoms off remaining 3 lemons; cut each in half lengthwise. Remove flesh. Cut out 6 flowers from the peels using a 2-inch flower-shaped cookie cutter and remove pith; cut indentations into petals for definition. Punch a hole in the center of each flower using a 1/4-inch plain round piping tip.
  • Add lemon-peel strips and flowers to the syrup. Gently simmer until translucent and tender, about 35 minutes. Remove peels from syrup using a slotted spoon, and transfer to a wire rack set over a parchment. Let dry slightly, about 30 minutes.
  • Trim strips to 5-inch lengths, and roll each to form centers of flowers; fit into flower holes and let stand on wire rack until slightly dry but still sticky, about 30 minutes.
  • Frost cake with lemon cream. Garnish with candied flowers. Serve.

NATHALEE DUPREE'S DAFFODIL CAKE



Nathalee Dupree's Daffodil Cake image

I love this cake. It is delicate and beautiful and yummy too! Nathalee DuPree is one of my top three favorite TV cooks (right after Julia Child and Ina Garten). Your stand mixer makes this cake easier than it looks. If you make it please post a picture if you can!

Provided by Secret Agent

Categories     Dessert

Time 1h5m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 16

1 1/4 cups cake flour
1 3/4 cups sugar
1 3/4 cups egg whites (12 to 14 large eggs)
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla
5 egg yolks
2 tablespoons cake flour
2 tablespoons sugar
1 tablespoon lemon zest (or lime)
1/2 cup sugar
2 tablespoons cornstarch
1 cup water
2 tablespoons lemon zest (or lime)
2 tablespoons lemon juice (or lime)
1 tablespoon butter

Steps:

  • Bake at 375.
  • Sift the flour and 3/4°C of the sugar together three times.
  • In a large mixing bowl, whisk the egg whites, cream of tartar, and salt until soft peaks form. Gradually beat in 1 Cup sugar and continue to beat until very stiff peaks form.
  • Sift about 1/4 of the flour mixture over the egg whites, gently folding. Repeat with remaining flour mixture, 1/4 at a time.
  • Fold in vanilla. Remove one-third of the batter and set aside.
  • In a separate bowl, beat egg yolks, 2 T. flour and 2 T. sugar until thick and pale yellow. Stir in the lemon peel.
  • Fold about 1/2 Cup of the reserved batter mixture into eggs to lighten them, then gently fold egg yolk mixture into reserved batter.
  • Spoon white and yellow batters alternately into an ungreased tube pan. Run knife gently through batter to eliminate air pockets and to swirl the batters.
  • Bake in lower third of oven for 35 - 40 minutes Invert pan to cool. When cool, remove from pan and spoon warm glaze over top or serve sauce on the side.
  • Glaze: Cook sugar, cornstarch and water over medium heat till smooth and thickened. Add lemon peel, juice and butter and heat till warm.

Nutrition Facts : Calories 266.3, Fat 2.9, SaturatedFat 1.2, Cholesterol 81.2, Sodium 118.3, Carbohydrate 54.3, Fiber 0.5, Sugar 40.1, Protein 6.2

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