Daffodil cake

Daffodil cake

Daffodil cake

Daffodil cake photo 1
Daffodil cake photo 2
Daffodil cake photo 3


  • milk - 2 3
  • confectioners sugar
  • butter or margarine, softened
  • lemon juice - 1 2
  • lemon extract - 1/2 tsp
  • 25 oz
  • few drops yellow food coloring - 1 item

How to make daffodil cake:

Glaze:2/3 c. confectioners sugar1 to 2 Tbsp. lemon juice Frosting:1/3 c. butter or margarine, softened2 Tbsp. lemon juice2 to 3 Tbsp. milk3 c. confectioners sugar Preheat oven to 350°. Grease and flour a 12-cup Bundt pan. Prepare cake mix according to package directions, using egg whites and reducing the water to 1 cup plus 2 tablespoons. Divide the batter in half.

To one half add the lemon extract and enough food coloring to tint the batter lemon yellow. Alternate large spoonfuls of each batter in the pan. Bake for about 40 minutes or until a wooden pick inserted in the center comes out clean. Let cake cool in the pan on a wire rack for 15 minutes. Turn cake out onto wire rack to cool completely.

To make a glaze, combine confectioners sugar and lemon juice in a small bowl. Spoon and spread it over the cake. Let stand 30 minutes to set.

To make frosting, combine butter, lemon juice, milk and confectioners sugar in a large bowl. Beat with an electric mixer until smooth and fluffy. Spread on cake. Let stand 30 minutes to set. Yields 8 servings.

Recipe categories: Desserts, Cakes, Healthy.

Daffodil cake
Average rating: 4 of 5, total votes: 8
Cook. Time: PT55M
Total Time: PT55M

Cause of complaint:

Related ingredients:
sugar, eggs, miniature marshmallows
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