Daffodil Cake Lemon Cake Supreme Recipes

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DAFFODIL CAKE



Daffodil Cake image

I've made this cake for my children(see photo below), grandchildren and great-grandchildren. It is their favorite birthday cake...it's light and tasty, and lends itself beautifully to decorating. I often place a small arrangement of fresh flowers in the center.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 21

6 large egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
2/3 cup sugar
1/2 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
YELLOW CAKE:
6 large egg yolks
2 tablespoons warm water
1/2 cup cake flour
1/2 cup sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon vanilla extract
FROSTING:
1/2 cup sugar
4 teaspoons all-purpose flour
Pinch salt
1 cup pineapple juice
1 carton (8 ounces) frozen whipped topping, thawed

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.

Nutrition Facts : Calories 255 calories, Fat 6g fat (4g saturated fat), Cholesterol 106mg cholesterol, Sodium 217mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 0 fiber), Protein 4g protein.

LEMONY DAFFODIL CAKE



Lemony Daffodil Cake image

The lemony yellow color of a daffodil reminds us of springtime and new beginnings. My grandma used to make this cake around Easter every year. In our family, we like to serve this cake cold, right out of the refrigerator. -Lori Kampstra, Franklin, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 15

1-1/4 cups egg whites (about 9)
1 package (2.9 ounces) cook-and-serve lemon pudding mix
1 teaspoon cream of tartar
1/2 teaspoon salt
1-1/3 cups sugar
1 cup all-purpose flour
1/2 teaspoon vanilla extract
4 egg yolks
1/4 teaspoon almond extract
1 cup heavy whipping cream
1/4 cup confectioners' sugar
DAFFODILS:
21 Kraft StackerMallows
2 tablespoons light corn syrup, warmed
2 tablespoons yellow colored sugar

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.

Nutrition Facts : Calories 290 calories, Fat 10g fat (5g saturated fat), Cholesterol 130mg cholesterol, Sodium 186mg sodium, Carbohydrate 46g carbohydrate (34g sugars, Fiber 0 fiber), Protein 6g protein.

DAFFODIL CAKE (LEMON CAKE SUPREME)



Daffodil Cake (Lemon Cake Supreme) image

This recipe came from my grandma. At some point, I got into the habit of making it each spring to celebrate the first blooming daffodils - something worth celebrating, to my mind, after long snowy winters. And this light, creamy, lemony, slightly tropical concoction always seemed the perfect harbinger of spring.

Provided by ctrmom

Categories     Dessert

Time 42m

Yield 12 serving(s)

Number Of Ingredients 9

18 ounces lemon cake mix, made according to package directions with
1 1/3 cups water, as per cake mix directions
1/3 cup vegetable oil, as per cake mix directions
3 eggs, as per cake mix directions
1 (20 ounce) can crushed pineapple in juice
1 (3 1/2 ounce) package instant lemon pudding
1 1/2 cups milk
1 (8 ounce) container Cool Whip Topping
shredded coconut (optional)

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).

NO-BAKE DAFFODIL CAKE



No-Bake Daffodil Cake image

Provided by Sandra Lee

Categories     dessert

Time 30m

Yield 8 servings

Number Of Ingredients 5

1 bakery-bought half-sheet cake, frosted yellow
1 bakery-bought 8-inch round single or layer cake, frosted white
9 bakery-bought cupcakes with white and yellow frosting
12 daffodil decorated cookies
2 tubes writing frosting

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.

GLAZED LEMON SUPREME POUND CAKE



Glazed Lemon Supreme Pound Cake image

The use of lemon cake mix, lemon gelatin, lemon extract and fresh lemon juice make this cake a lemon-lover's dream. It's also amazingly easy.

Provided by pamc

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 8

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package lemon flavored Jell-O® mix
1 teaspoon lemon extract
¾ cup apricot nectar
4 eggs
½ cup vegetable oil
¼ cup lemon juice
1 ½ cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  • In a large bowl, combine cake mix, gelatin, lemon extract, apricot nectar, eggs and oil. Mix to combine, then beat on high speed for 3 minutes. Pour batter into a 10 inch tube pan.
  • Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
  • While cake is baking, make the glaze: In a small bowl, combine lemon juice and confectioners sugar; stir until smooth. Remove cake from oven, and with cake still in pan, pour glaze over top of hot cake, tipping pan to allow excess glaze to run down sides of pan. Allow cake to cool in pan 10 minutes. Remove from pan and cool completely on wire rack.

Nutrition Facts : Calories 285.8 calories, Carbohydrate 41.5 g, Cholesterol 54.8 mg, Fat 12 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 2.6 g, Sodium 277.9 mg, Sugar 31.4 g

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