Each slice is shot through with buttery yellow reminiscent of daffodils yellow and white petals.
A lemonbuttercream frostingdrives home big citrus flavor.
Tips for Making Daffodil Cake
Here are a few tips for making our lemon daffodil cake recipe.
Credit:Carson Downing
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Let stand at room temperature 30 minutes.
Meanwhile, sift together flour and 3/4 cup of the sugar.
Place oven rack at lowest position.
Preheat oven to 350F
Beat Egg Whites
Add vanilla, cream of tartar, and 1/4 tsp.
salt to egg whites.
Beat with a mixer on medium to high until soft peaks form (tips curl).
Gradually add the remaining 3/4 cup sugar, beating until stiff peaks form (tips stand straight).
Sift one-fourth of the flour mixture over beaten egg whites; fold in gently.
Repeat, adding and gently folding in remaining flour mixture one-fourth at a time.
Transfer half of the batter to another bowl.
Fold in lemon zest.
Gently fold egg yolk mixture into one half of divided batter.
Alternately spoon yellow (egg yolk) batter and the remaining plain batter into an ungreased 10-inch tube pan.
Lightly swirl a metal spatula or butter knife through batters to marble.
Bake
Bake until top of cake springs back when lightly touched, 40 to 45 minutes.
Immediately invert cake in pan; cool completely, about 1 hour.
Loosen sides of cake; remove pan.
Place cake upside down on a serving plate.
Make Frosting
Beat butter with a mixer on low to medium until softened.
Frost and Serve
Frost with lemon frosting.
If you like, top with nasturtium blossoms and/or additional lemon zest.
2,000 calories a day is used for general nutrition advice.
