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Home » Recipes » Courses » Desserts » Cake

Daffodil Cake

Published: Apr 4, 2022 by Terri Gilson · Modified: Apr 8, 2022 · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · Leave a Comment

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a slice of daffodil cake on a white plate with lattice trim and a blue material background and yellow text on blue/grey background

This Daffodil Cake is a fun, cheerful lemon spring cake with a light and airy texture, featuring a simple lemon glaze. It's also low- fat, Weight Watchers friendly and is ideal for Easter Dessert, Mother's day, birthdays or any spring or summer celebration!

a slice of daffodil cake on a white plate with lattice trim and a blue material background

This cake has no artificial color and the yellow hue comes naturally from the separation of the egg whites and egg yolks. If you are looking for spring cake ideas or Easter dessert and want a baking challenge, this lemon daffodil cake is perfect. However, there is the option to use a cake mix too! This cake is a lighter and WW friendly version (see below for WW points) of the old-fashioned daffodil cake recipe.

Jump to:
  • 🥘Ingredients
  • 🔪Instructions
  • 📖Variations & Substitutions
  • 👪 Serving Size
  • 🔢WW Points
  • 🥗 Spring Meals to serve with this cake
  • 🍽Equipment
  • 🌡️Storage
  • 💭Top tip
  • 🦺Food safety
  • ❔ Frequently Asked Questions
  • ⭐ Reviews
  • 📋Daffodil Cake Recipe
  • 🍰More Spring Cake Recipes

🥘Ingredients

For this Old-fashioned Daffodil cake, you'll need:

photo of labelled ingredients in daffodil cake
  • cake flour *see below for substitutions
  • white granulated sugar
  • eggs whites
  • egg yolks
  • cream of tartar (see below for substitutions)
  • vanilla extract * I use clear vanilla extract (affiliate link)
  • fresh lemon juice
  • grated lemon
  • confectioners sugar/powdered sugar/icing sugar

*See recipe card for quantities.

🔪Instructions

How to make a Daffodil Cake

  1. Preheat oven to 350 degrees F. Set a tube pan nearby. * do NOT grease the pan (this type of cake does not need a greased pan). Sift the cake flour and ¼ cup of the white granulated sugar into a small bowl.
  2. With an electric mixer on medium speed, beat the egg whites into a large bowl until foamy, about 30 seconds to 1 minute.
  3. Add the cream of tartar, vanilla and salt. Increase the speed to medium- high and beat just until soft peaks form (about 45 seconds to 1 minute)
cake flour and ¼ cup sugar sifted into bowl with sifter and lemon and lemon juice in background
Step 1
egg whites beaten until foamy
Step 2
remaining sugar being added 2 tbsps at a time
Step 3
  1. Beat in the remaining 1 cup of granulated sugar, 2 tablespoons at a time, until stiff peaks form.
  2. Sift one quarter of the flour mixture over the egg-white mixture and, with a large rubber spatula, gently fold in the flour mixture just until blended. Repeat with the remaining flour mixture, one quarter at a time, until combined.
  3. Split the egg white batter into two bowls.
egg white mixture beaten to stiff peaks
Step 4
flour mixture being folded in
Step 5
batter split into two bowls
Step 6
  1. With the mixer on high speed, beat the egg yolks in a small bowl until thick, about 5 minutes. *it should be the consistency of thick gravy
  2. Fold 1 tablespoon of the lemon juice and 2 teaspoons of the lemon zest into the egg yolk mixture.
  3. Add one bowl of egg white batter to the bottom of the pan.
beaten eggs yolks
Step 7
lemon juice and zest added to yolkd
Step 8
first layer of egg white batter in bottom of pan
Step 9
  1. Add egg yolk mixture on top of the first layer of egg white batter.
  2. Then add second bowl of egg white batter on top of egg yolk mixture.
  3. Gently run a thin-bladed knife through the batters to marbelize, lifting the knife up a each time and swirling it around once. You don't want to much marblizing in this cake.
egg yolk mixture added on top of ½ the egg white batter
Step 10
second ½ of egg white batter added on top of egg yolk batter
Step 11
knife marbelizing batter
Step 12
  1. Immediately place in the oven and bake until the cake springs back when touched lightly, 35-40 minutes. It will be lightly browned on top.
  2. Invert onto a bottleneck or inverted metal funnel and cool completely, 2-3 hours. If your angel food cake pan/tube pan has feet (as you see mine does) simply turn it over and allow it to cool for 2 hours.
  3. To loosen the cake, run a spatula around the sides of the pan and around the centre tube. Unmold the cake onto a serving plate.
baked angel food cake on cutting board
Step 13
angel food cake inverted on wooden cutting board
Step 14
angel food cake turned onto a serving plate
Step 15

*See recipe card for full directions (and glaze directions).

📖Variations & Substitutions

  • Angel Food Cake mix - if you want to use an angel food cake mix, prepare the cake mix as directed on the box and divide it into two portions, then proceed from step #7 *you can use a sugar-free box cake mix as well, if you prefer
  • Yellow color - you can add a drop of lemon yellow food coloring if you want the yellow to be brighter (add to yolks after they are beaten/when you add lemon) *I would recommend using Wilton icing colors
  • Cake flour - if you don't have cake flour, you can make your own cake flour HERE!
  • Cream of tartar - Here are some simple substitutions for Cream of Tartar.  However, if you can get your hands on cream of tartar, I do recommend following this recipe exactly as written.
  • Glaze- you can use the lemon glaze I provide in the recipe card or another glaze of your choice. Or alternatively, you could frost it (a Stabilized Whipped Cream frosting would work best).
  • Decorations -use yellow and white sprinkles, cut out fondant flowers or use fresh flowers to garnish. *Do NOT use daffodils (they are not safe). Flowers That Are Safe: Pansies, Lavender, Violas, Violets, Roses, Marigold, Cornflower, Carnations, Chrysanthemums, Day Lily, Hibiscus, Peony, Chamomile, Freesia, Gerber Daisy, Lisianthus, Queen Anne’s Lace, Primrose, Sunflowers. Here’s a longer list of safe flowers (and what parts of each flower are edible).
  • Daffodil Cupcakes - You can make these into cupcakes as well. You'll just need to use the same process as you use for the cake for each cupcake and bake for ½ the time (15-18 minutes) or until cake tester comes out clean and they are lightly browned on top. * It will take you more time!

👪 Serving Size

This lemon daffodil cake recipe makes 16 servings. However, you can half, double or triple the recipe by clicking on the blue serving number and selecting the number of servings you'd like to make more than 1 cake. The ingredient quantities will automatically adjust. You'll need additional angel food cake pans.

a slice of daffodil cake on a white plate with lattice trim and whole cake (with slice removed in background and a blue material background

🔢WW Points

The original recipe came from WW magazine many years ago and this was about 5 points on the plan at that time. However, on the new personal plan this recipe is 10 WW points for me (and I get eggs as one of my 0 point foods). But considering it's cake, that's really not a lot. If you don't mind sugar substitutes, you could further reduce the points by using a sugar substitute/artificial sweetener.

🥗 Spring Meals to serve with this cake

This cake is a great accompaniment to any spring or summer meal, including my Picnic Ham with Orange Glaze Recipe (shown), Chipotle Mashed Potatoes and Healthy Roasted Carrots with Brown Sugar. And be sure to check out my Easter brunch menu ideas!

Sliced picnic ham on a plate with scalloped potatoes and veggies with whole ham in background

🍽Equipment

For this lemon daffodil cake, you will need an electric hand mixer, sifter and angel food cake pan (or tube pan) for this recipe. I prefer the angel food cake pan with feet (affiliate links) so you don't have to worry about having to find a bottle or something to invert the cake onto. You can simply flip it over to cool.

angel food cake pan with feet, inverted on a wooden cutting board

🌡️Storage

Store this cake in an airtight container in the fridge for up to 3 days.

You can make this cake in advance and freeze it, but I would recommend making the glaze and glazing the cake just before you serve it (30 minutes in advance, as this is how long it takes for the glaze to set.)

whole daffodil cake with slice removed, on a white plate

💭Top tip

This recipe is a beautiful combination of white angel food cake and golden sponge cake batters. It's important to properly separate the dozen eggs. For best results, separate the eggs one at a time, into 2 small bowls. then transfer each white and yolk into two larger bowls (so if at some point some of the shell or yolk should ball into a white, it will be easier to remove). This is important because the fat from the yolk will prevent the beaten whites from foaming stiff peaks.

What to do with leftover egg yolks

You are going to have 6 leftover egg yolks. I would recommend you use them up in this light, healthy and WW friendly Healthy Hollandaise Sauce. You can make a double batch and use it for quick and healthy eggs benedict, salmon, asparagus or broccoli!

Healthy Hollandaise sauce in a large white creamer, with a bowl of green grapes in background and grey linen

🦺Food safety

  • Do not eat raw eggs
  • Wash hands after touching raw eggs
  • Don't leave food sitting out at room temperature for extended periods
  • Never leave cooking food unattended
  • Use oils with high smoking point to avoid harmful compounds
  • Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

❔ Frequently Asked Questions

What is Daffodil Cake?

Daffodil cake is an old fashioned cake (vintage cake) that's a beautiful combination of white angel food cake and a golden sponge cake batters swirled together and baked in a tube pan/angel food cake pan.

My Amazon Recommendations (affiliate links)

⭐ Reviews

Did you make this recipe? Please RATE THE RECIPE below

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a slice of daffodil cake on a white plate with lattice trim and a blue material background
Food Meandering Logo

📋Daffodil Cake Recipe

This Old-fashioned Daffodil Cake is a fun, cheerful lemon flavored spring cake with a light and airy texture, featuring a simple lemon glaze. This cake has no artificial color and the yellow hue comes naturally from the separation of the egg whites and egg yolks. It's also low- fat, WW friendly and is perfect for Easter Dessert or any spring or summer celebration!
Print Pin Rate
Course: Dessert, Snack
Cuisine: American
Keyword: cake, daffodil, old fashioned, spring
Special Diet: Weight Watchers
Servings: 16 servings
Calories: 212kcal
Author: Terri Gilson
Prep Time: 30 minutes
cooling time: 2 hours 35 minutes
Total Time: 3 hours 5 minutes
Prevent your screen from going dark

Ingredients

  • 1 cup cake flour
  • 1 ½ cups white granulated sugar
  • 12 egg whites
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 6 egg yolks
  • 4 tablespoon fresh lemon juice
  • 3 teaspoon grated lemon
  • 1 ½ cup powdered sugar/confectioners sugar, sifted
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F. Set a tube pan nearby. * do NOT grease the pan (this type of cake does not need a greased pan)Sift the cake flour and ¼ cup of the white granulated sugar into a small bowl.
    cake flour and ¼ cup sugar sifted into bowl with sifter and lemon and lemon juice in background
  • With an electric mixer on medium speed, beat the egg whites into a large bowl until foamy, about 30 seconds to 1 minute.
    egg whites beaten until foamy
  • Add the cream of tartar, vanilla and salt. Increase the speed to medium- high and beat just until soft peaks form (about 45 seconds to 1 minute).
    egg whites beaten to soft peaks
  • Beat in the remaining 1 cup of granulated sugar, 2 tablespoons at a time
    remaining sugar being added 2 tbsps at a time
  • Beat until stiff peaks form.
    egg white mixture beaten to stiff peaks
  • Sift one quarter of the flour mixture over the egg-white mixture and, with a large rubber spatula, gently fold in the flour mixture just until blended. Repeat with the remaining flour mixture, one quarter at a time until just until fully blended (but don't overmix)
    flour mixture being folded in
  • Split the egg white batter into two bowls.
    batter split into two bowls
  • With the mixer on high speed, beat the egg yolks in a small bowl until thick, about 5 minutes. *Should be the consistency of very thick fluffy gravy
    beaten eggs yolks
  • Fold in 1 tablespoon of the lemon juice and 2 teaspoons of the lemon zest.
    lemon juice and zest added to yolkd
  • Add one bowl of egg white batter to the bottom of the pan.
    first layer of egg white batter in bottom of pan
  • Add egg yolk mixture on top of the first layer of egg white batter.
    egg yolk mixture added on top of ½ the egg white batter
  • Then add the second bowl of egg white batter over top of the egg yolk batter.
    second ½ of egg white batter added on top of egg yolk batter
  • Gently run a thin-bladed knife through the batters to marbelize, lifting the knife up a each time and swirling it around once. You don't want to much marblizing in this cake.
    knife marbelizing batter
  • Immediately place in the oven and bake until the cake springs back when touched lightly, 35-40 minutes. It will be lightly browned on top.
    baked angel food cake on cutting board
  • Invert onto a bottleneck or inverted meatl funnel and cool completely, 2-3 hours. If you angel food cake pan/tube pan has feet (as you see mine does) simply turn it over and allow it to cool for 2 hours.
    angel food cake inverted on wooden cutting board
  • To loosen the cake, run a spatula around the sides of the pan and around the centre tube. Unmold the cake onto a serving plate.
    angel food cake turned onto a serving plate
  • To make the glaze: whisk together the confectioners sugar and, 2-3 tablespoon of lemon juice and the remainaing 1 teaspoon of lemon zest in a small bowl until smooth.
  • Add enough of the remaining lemon juice to make a thick glaze. so you are able to spread and it run down the side of the cake, but does not run to much.
    remaining cup of sugar being beaten in, 2 tbsps at a time
  • Spread the glaze evnely over the top of the ake Let the cake stand until glaze is set (boute 30 mintues) *pop it into the fridge or freezer to get it to set faster
  • Garnish with sprinkles, or edible flowers.
    a slice of daffodil cake on a white plate with lattice trim and whole cake (with slice removed in background and a blue material background

Notes

*See post contents for substitutions and other important recipe information and tips!
Nutrition Facts
📋Daffodil Cake Recipe
Amount Per Serving (1 slice)
Calories 212 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 5mg2%
Sodium 99mg4%
Potassium 108mg3%
Carbohydrates 48g16%
Fiber 1g4%
Sugar 40g44%
Protein 5g10%
Vitamin A 8IU0%
Vitamin C 3mg4%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1slice | Calories: 212kcal (11%) | Carbohydrates: 48g (16%) | Protein: 5g (10%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg (2%) | Sodium: 99mg (4%) | Potassium: 108mg (3%) | Fiber: 1g (4%) | Sugar: 40g (44%) | Vitamin A: 8IU | Vitamin C: 3mg (4%) | Calcium: 6mg (1%) | Iron: 1mg (6%)
Did you make this recipe? Please leave a star rating and review below!
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I'm Terri, a passionate home cook and baker, an award-winning recipe developer and a busy working mom that is trying to eat healthy and fit everything into not enough hours in a day! My mission is to share not only my recipes, cooking hacks and tips with you, but also my secrets to successful weight maintenance.

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