Why You’ll Love This Daisy Cake Recipe
If you’re looking for a cake that combines simplicity with delightful flavor, you’ll love this Daisy Cake recipe.
It’s incredibly easy to whip up, making it perfect for any occasion. The rich buttery texture pairs beautifully with the bright hint of lemon, creating a rejuvenating taste that keeps you coming back for more.
I adore how it transforms a simple gathering into a special celebration. Plus, the bundt shape adds an elegant touch without requiring fancy decorating skills.
Trust me, every bite is a reminder of home-baked goodness. You’ll definitely impress your friends and family with this delightful treat!
Ingredients of Daisy Cake
When it comes to baking a cake that feels special yet is super easy to make, the Daisy Cake is a go-to favorite. It’s got this buttery richness, paired with a splash of lemony brightness that just makes your taste buds dance. Honestly, it’s like a little slice of sunshine on your plate.
If you’ve got a gathering, or even just a craving for something sweet, this cake fits the bill perfectly. So, let’s explore what you’ll need to whip up this delicious treat.
Here’s what you’ll need for the Daisy Cake:
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 9 egg yolks (yes, you read that right, nine!)
- 1 teaspoon lemon extract
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 cup powdered sugar (for the glaze)
- 1/4 teaspoon lemon extract (for the glaze)
- 1-2 tablespoons warm water (to adjust the glaze consistency)
Now, as you gather these ingredients, a couple of things to keep in mind. First off, using fresh lemon extract can really elevate the flavor, so if you have some on hand, go for it.
And don’t worry too much about the egg yolks. Sure, it sounds like a lot, but they give the cake that rich, moist texture we all crave in a good dessert. Plus, you can always save the egg whites for another recipe—maybe an egg white omelet for breakfast, right?
Just don’t forget to give yourself a pat on the back when you see your beautifully baked Daisy Cake come out of the oven. It’s a real showstopper, and you deserve it!
How to Make Daisy Cake
Alright, let’s plunge into the wonderful world of baking and get that Daisy Cake rolling. First up, you’ll want to preheat your oven to a cozy 325 degrees. Trust me, your kitchen is about to smell heavenly.
While that’s warming up, grab a bundt pan and give it a generous greasing and flouring. You don’t want your cake to stick; nobody wants that awkward moment of cake catastrophe when you flip it out and half of it stays behind.
Now, in a large mixing bowl, let’s get to the fun part—creaming together 1/2 cup of softened butter and 1 1/2 cups of sugar. Mix it until it’s light and fluffy; this is where the magic begins, folks.
Once that’s done, add in those 9 egg yolks. Yes, it sounds like a lot, but they’re the secret to that rich, moist texture we all love. Add them in one at a time, giving a good mix after each addition. Then, splash in 1 teaspoon of lemon extract for that zing!
After everything is combined, it’s time to incorporate the dry ingredients. Mix together 2 cups of flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt in a separate bowl before gradually adding this dry mix to the wet ingredients.
Finally, pour in 1 cup of milk to get everything nice and smooth. Your batter should be thick but pourable—perfect for that bundt pan.
Pour your luscious batter into the prepared pan and slide it into the oven. Bake for about 55 to 60 minutes, or until the top springs back when you gently touch it.
Once it’s done, let it cool in the pan for about 30 minutes before you flip it out. Let it cool completely on a wire rack because nobody wants to drizzle glaze on a hot cake.
Speaking of glaze, in a small bowl, mix 1 cup of powdered sugar with 1/4 teaspoon of lemon extract and just enough warm water (1-2 tablespoons) to reach that drizzling consistency.
Now, take a deep breath, let the cake call to you, and drizzle that glaze all over your beautiful Daisy Cake. Enjoy the delightful moment as you slice into it, and don’t forget to share, even if it’s just a tiny piece—because who doesn’t want to spread a little sweetness around?
Daisy Cake Substitutions & Variations
While I love the classic Daisy Cake recipe, there’s always room to get creative with substitutions and variations.
For a lighter cake, I often swap out some of the butter for applesauce or Greek yogurt. If you’re not a fan of lemon, vanilla extract works beautifully too!
Want to add a twist? Try incorporating fresh berries or nuts into the batter.
For a gluten-free option, almond flour can replace regular flour, just adjust the liquid slightly.
And if you’re feeling adventurous, a splash of coconut milk adds a delightful flavor.
Let your imagination guide you, and enjoy the delicious results!
Additional Tips & Notes
Experimenting with substitutions can lead to delightful results, but there are also a few tips that can enhance your Daisy Cake experience.
First, make sure your ingredients are at room temperature for better mixing. If you want a richer flavor, try adding a dash of vanilla extract along with the lemon.
When greasing your bundt pan, don’t skip the flour; it helps with easy removal. For a moist cake, avoid overmixing the batter.
Finally, let your cake cool completely before drizzling the glaze—this helps it set beautifully.
Enjoy your baking adventure! You’ll be amazed at how delicious it turns out.