Best 4 Lemon Daffodil Cake Recipes

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Indulge in the delightful flavors of spring with our Lemon Daffodil Cake, a culinary masterpiece that captures the essence of sunshine and joy. This moist and fluffy cake is infused with the vibrant flavors of lemon and adorned with delicate daffodil decorations, making it a perfect treat for any occasion. Discover the culinary magic behind this delightful creation with our step-by-step recipe, complete with expert tips and tricks to ensure a perfect bake every time.

**Additional Recipes to Explore:**

* **Lemon Curd:** Elevate your baking skills with our luscious Lemon Curd recipe, a versatile spread that adds a burst of citrusy goodness to cakes, scones, and tarts.
* **Daffodil Buttercream:** Learn the art of creating delicate Daffodil Buttercream, a charming and flavorful addition to your cakes and cupcakes.
* **Daffodil Fondant:** Discover the secrets of crafting elegant Daffodil Fondant, a pliable and edible decoration that will transform your cakes into works of art.

Check out the recipes below so you can choose the best recipe for yourself!

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).

LEMON DAFFODIL CAKE



Lemon Daffodil Cake image

You're sure to impress dinner guests when you present this eye-catching sponge cake. A light lemon filling and frosting make it a perfect springtime dessert.-Eunice Richardson, Shullsburg, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 18

1-1/4 cups large egg whites (about 9), room temperature
1 teaspoon cream of tartar
1/2 teaspoon salt
1-1/3 cups sugar
1 cup all-purpose flour
1/2 teaspoon vanilla extract
4 large egg yolks, room temperature
1/4 teaspoon almond extract
LEMON FILLING:
1 tablespoon unflavored gelatin
3/4 cup cold water, divided
1 cup sugar
3 tablespoons cornstarch
4 large egg yolks, beaten
1/3 cup butter
2 tablespoons grated lemon zest
1/2 cup lemon juice
1 cup heavy whipping cream, whipped

Steps:

  • In a large bowl, beat the egg whites, cream of tartar and salt on medium speed until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, 1/4 cup at a time. Divide mixture in half. Fold vanilla into one portion; set aside. In another large bowl, beat egg yolks on high speed until thick and lemon-colored. Stir in almond extract. Fold in unflavored egg white batter. , Alternately spoon batters into an ungreased 10-in. tube pan. Gently cut through batter with a knife to swirl. Bake on the lowest rack at 325° for 50-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely., For filling, soften gelatin in 1/4 cup cold water; let stand for 1 minute. In a heavy saucepan, combine the sugar, cornstarch and remaining water until smooth. Bring to a boil over medium heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1/2 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil, stirring constantly. Cook and stir 2 minutes longer. Remove from the heat; stir in butter and lemon zest. Gently stir in lemon juice and softened gelatin until gelatin is dissolved. , Cool room temperature without stirring. Fold in whipped cream. Refrigerate until mixture achieves spreading consistency, about 40-50 minutes., Run a knife around sides and center tube of pan. Remove cake; split into two horizontal layers. Spread filling between layers and over top of cake. Store in refrigerator.

Nutrition Facts : Calories 334 calories, Fat 12g fat (7g saturated fat), Cholesterol 169mg cholesterol, Sodium 202mg sodium, Carbohydrate 51g carbohydrate (39g sugars, Fiber 0 fiber), Protein 6g protein.

LEMON SCENTED DAFFODIL CAKE



Lemon Scented Daffodil Cake image

this Recipe now happens to be in my personal collection I received this recipe from a friend at church she said she got it from a back yard Rummage sale and the lady who was getting rid of it found it in a Nov. 20th 1999 st. Louis Post dispatch newspaper The short of it, it's mine now and I can't wait for you all to try it. Oh...

Provided by Kathryn Louis

Categories     Cakes

Time 1h25m

Number Of Ingredients 12

1 1/2 c (11 or 12 large) egg whites
1 c sifted cake flour (sift before measuring)
1 1/2 c granulated sugar divided
2 tsp vanilla
1 1/2 tsp cream of tartar
1/4 tsp salt
6 large egg yolks
1 1/2 tsp finely shredded lemon zest (yello portion of peel)
Frosting 1/2 cup (1stick) butter at room temperature
5 1/2 c sifted powdered sugar (sift before measuring)
1/2 tsp finely shredded lemon zest (yellow portion of peel) plus more for optional garnish
1/3 c lemon juice or as needed

Steps:

  • 1. To Prepare Cake: Let egg whites stand at room temperature for 30 min. in a very large mixing bowl.
  • 2. Meanwhile sift together cake flour and 3/4 cup sugar; repeat twice. Set aside. preheat oven to 350 degrees.
  • 3. 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).
  • 4. Gradually add remaining 3/4 cup sugar 2 tablespoons at a time, beating until stiff peaks form (tips Stand straight). sift 1/4 cup cup of the flour mixture over white mixture; fold in gently.
  • 5. Repeat with remaining flour mixture using 1/4 of the flour mixture, using 1/4 of the flour mixture each time. Transfer half of the batter to another bowl.
  • 6. In a small mixing bowl, beat egg yolks on high speed for 6 minutes or thick and lemon colored. Fold in lemon zest.
  • 7. Gently fold into half of the egg white mixture. Alternately spoon yellow batter and white batter into an ungreased 10-inch tube pan, swirl metal spatula through batters to marble.
  • 8. Bake on the lowest oven rack for 40-45 minutes or until top springs back when lightly touched. Immediately invert cake in pan; let cool completely. Loosen sides of cake from pan; remove pan place cake upside down on plate.
  • 9. To prepare frosting: Beat butter with an electric mixer till light. Beat in powdered sugar, lemon zest, and lemon juice, adding additional lemon juice if necessary to achieve spreading consistency. Frost Cake. To garnish sprinkle top with lemon zest . Final note Recipe doesn't specifically say how long it take to put together I just did an about figure.

DAFFODIL CAKE WITH LEMON SAUCE



Daffodil Cake with Lemon Sauce image

Time 45m

Number Of Ingredients 24

White Batter:
1/2 cup sifted cake flour
1/2 cup sifted powdered sugar
6 egg whites, at room temperature (save yolks)
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla
1/8 teaspoon salt
1/2 cup sugar
Yellow Batter:
3/4 cup sifted cake flour
3/4 teaspoon baking powder
6 eggs yolks
2 1/2 tablespoons lemon juice
1 tablespoon cold water
1/2 cup sugar
powdered sugar
Lemon Sauce:
1/2 cup sugar
1 tablespoon cornstarch
1 cup boiling water
1/2 cup fresh lemon juice
1 teaspoon lemon zest
2 tablespoons unsalted butter
few grains of salt

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

Tips:

  • Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
  • Measure Ingredients Accurately: Use a kitchen scale to measure your ingredients by weight for the most accurate results.
  • Use Fresh Lemon Juice: Fresh lemon juice adds a bright flavor to the cake. If you don't have fresh lemons, you can use bottled lemon juice, but it won't be as flavorful.
  • Don't Overmix the Batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
  • Bake the Cake Until a Toothpick Inserted into the Center Comes Out Clean: This is the best way to ensure that the cake is cooked through.
  • Let the Cake Cool Completely Before Frosting: This will help the frosting set properly.

Conclusion:

This lemon daffodil cake is a delicious and easy-to-make dessert that is perfect for any occasion. The moist and fluffy cake is complemented by the bright and tangy lemon frosting. With a few simple tips, you can make this cake at home and impress your friends and family.

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