📋 Lemon Daffodil Cake Recipe

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

5 from 1 vote

📋 Lemon Daffodil Cake Recipe

This Old-fashioned Lemon 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!

Course Dessert, Snack

Cuisine American

Keyword cake, daffodil, old fashioned, spring

Prep Time 30

cooling time 2 35

Total Time 3 5

Servings servings

Calories 212kcal

Author Terri Gilson

Equipment

Ingredients

1 cup cake flour
1 ½ cup 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.
With an electric mixer on medium speed, beat the egg whites into a large bowl until foamy, about 30 seconds to 1 minute.
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).
Beat in the remaining 1 cup of granulated sugar, 2 tablespoons at a time
Beat until stiff peaks form.
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)
Split the egg white batter 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 gravy and be a fluffy pale yellow
Fold in 1 tablespoon of the lemon juice and 2 teaspoons of the lemon zest.
Add one bowl of egg white batter to the bottom of the pan.
Add egg yolk mixture on top of the first layer of egg white batter.
Then add the second bowl of egg white batter over top of the 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.
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.
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.
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.
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.
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.

Notes

*See post contents for substitutions and other important recipe information and tips!

Nutrition