Best 8 Lemon Scented Daffodil Cake Recipes

LEMONY DAFFODIL CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, prepare pudding according to package directions, reducing water to 2 cups. Transfer to a large bowl; cover and cool to room temperature., Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating on high until stiff glossy peaks form. Gradually fold in flour, 1/4 cup at a time., Divide mixture in half. Fold vanilla into 1 portion; set aside. In another bowl, beat egg yolks on high speed until thick and lemon-colored. Stir in almond extract. Fold in unflavored egg white batter., Alternately spoon white and yellow 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 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Using a whisk, fold into cooled pudding. Cover and refrigerate until chilled., Cut six marshmallows with a 1-1/4-in. scalloped round cookie cutter; cut holes in the centers with an apple corer or 3/4-in. round cutter. Brush tops with warm corn syrup; dip tops and sides in sugar. Cut 15 marshmallows with a 2-in. teardrop-shaped cookie cutter; brush with corn syrup and coat with sugar., Run a knife around sides and center tube of pan. Remove cake to a serving plate; split into two horizontal layers. Spread pudding mixture between layers and over top and sides of cake. Just before serving, decorate with cutouts to make daffodils.

DAFFODIL CAKE (LEMON CAKE SUPREME)

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).

Steps:

• 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 1/4 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 fluffy gravy
• Fold in 1 tbsp 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 tbsp of lemon juice and the remainaing 1 tsp 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.

NO-BAKE DAFFODIL CAKE

Steps:

• Place round cake in the center of sheet cake. Place 4 cupcakes on the top of the layer cake so that they touch in the center; then add 1 more cupcake on top of the 4 cupcakes. Place the 4 remaining cupcakes on the corners of the sheet cake. Decorate with cookies around cakes pressing gently into frosting and/or inserted into the cupcakes.

DAFFODIL CAKE

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.

DAFFODIL CAKE

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.

DAFFODIL CAKE

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.

DAFFODIL CAKE WITH LEMON SAUCE

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.