Lemon Daisy Cake

Lemon Daisy Cake

This cake just makes you smile!  The rich lemon flavored pound cake with its light, airy texture combines with the cast aluminum pan to create a cake with fine detail that requires little embellishment.  A simple sprinkle of yellow sugars and chocolate jimmies instantly transform the cake into a daisy – but choose other colored sugars to create another favorite flower!

Preheat oven to 325ºF. Spray perennial pan with vegetable pan spray with flour. 

In large bowl, sift together cake flour, 1 cup of the sugar, baking powder and lemon gelatin.  Add milk, oil and lemon extract; mix well.  Beat in egg yolks, one at a time.  Beat egg whites until soft peaks form; beat in remaining ¼ cup sugar and continue beating until stiff but not dry.  Gently fold beaten egg whites into batter. Pour batter into prepared pan.

Bake 60-65 minutes or until cake tester inserted in center comes out clean. Let cool 10 minutes. Turn out onto cooling grid; cool completely. 

Pipe tip 12 chocolate icing outline around inner circle; top with chocolate jimmies.  Place yellow sugars in indented petal areas.

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