Best 4 Daffodil Cake With Lemon Sauce Recipes
Indulge in a delightful culinary journey with our tantalizing Daffodil Cake with Lemon Sauce, a symphony of flavors that will awaken your senses. This exquisite cake is crafted with the essence of spring, featuring layers of moist and fluffy sponge cake infused with delicate daffodil essence, complemented by a luscious lemon sauce that adds a burst of citrusy brightness. As you delve into this culinary masterpiece, you'll encounter a medley of textures and flavors that dance upon your palate, leaving you captivated from the first bite. From the zesty lemon glaze adorning the cake's surface to the velvety smoothness of the lemon sauce, each element of this dessert is meticulously crafted to create an unforgettable experience. Prepare to embark on a delightful culinary adventure as we guide you through the steps of creating this delectable Daffodil Cake with Lemon Sauce, along with variations such as the irresistible Lemon Drizzle Cake and the classic Lemon Cupcakes with Lemon Buttercream Frosting.
Here are our top 4 tried and tested recipes!
DAFFODIL CAKE
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
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 WITH LEMON SAUCE
Time 45m
Number Of Ingredients 24
Steps:
- White Batter:Sift cake flour and powdered sugar together 6 times. Beat egg whites until frothy. Add cream of tartar, vanilla, and salt. Beat until soft peaks form. Gradually beat in sugar. Sift 1/4 of the flour mixture at a time over egg mixture; fold in.Yellow Batter:Sift cake flour and baking powder together 6 times. Beat egg yolks with lemon juice and water until thick, about 5 minutes. Gradually beat in sugar. Sift 1/4 flour mixture at a time over egg mixture; fold in. Alternately spoon Yellow and White Batters into an ungreased 9- or 10-inch tube pan. Bake at 375° for 35-40 minutes. Invert and cool. Dust with powdered sugar; serve with Lemon Sauce.Lemon Sauce:In a medium saucepan, mix together sugar and cornstarch. Gradually add boiling water. Boil 5 minutes. Remove from heat, and add fresh lemon juice, zest, butter, and salt.
Nutrition Facts : Nutritional Facts Serves
DAFFODIL CAKE (LEMON CAKE SUPREME)
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
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
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
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.
Tips:
- Use fresh daffodils: Fresh daffodils have a more intense flavor and aroma than dried ones.
- Choose organic daffodils: Organic daffodils are free from pesticides and herbicides, which can alter the taste of the cake.
- Remove the daffodil pistils: The pistils are the small, yellow structures in the center of the daffodil. They can be bitter, so it's best to remove them before using the petals in the cake.
- Use unsalted butter: Unsalted butter allows you to control the amount of salt in the cake. This is especially important if you're using salted daffodils.
- Don't overbeat the egg whites: Overbeaten egg whites can make the cake tough. Beat them until they are stiff peaks but not dry.
- Bake the cake in a slow oven: A slow oven helps to prevent the cake from drying out.
Conclusion:
Daffodil cake is a unique and flavorful springtime treat. With its delicate floral aroma and moist, tender crumb, it's sure to please everyone at your table. So next time you're looking for a special dessert, give daffodil cake a try!
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