Lemon Scented Daffodil Cake

1
Kate Wahl

By
@1verycreativelady

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 and it's just perfect for Spring.

Rating:

★★★★★ 1 vote

Comments:
Serves:
12
Prep:
40 Min
Cook:
45 Min
Method:
Bake

Ingredients

  • 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

How to Make Lemon Scented Daffodil Cake

Step-by-Step

  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.

Printable Recipe Card

About Lemon Scented Daffodil Cake

Course/Dish: Cakes




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