Tuesday, April 06, 2010

Daffodil Cake (Lemon Cake)

From: Mary Warren (Todd's grandmother)

Todd often requests that his grandmother make this cake for his birthday. She gave me the recipe, but I have not yet made it myself. It seems complicated, with the two different frostings, but really it's just half white and half yellow. She sometimes just makes a double batch of the white frosting and skips the yellow altogether. This seems like a ridiculous amount of powdered sugar, but I guess that's what frosting is. :)

2 1/4 C. sifted cake flour
1 1/2 C. sugar
1 Tbsp. baking powder
1 tsp. salt
1/2 C. oil
6 eggs, separated
3/4 C. cold water
2 tsp. lemon juice
1 tsp. lemon zest
1/2 tsp cream of tarter

Sift together flour, sugar, baking powder and salt. Make a well and add, in order, oil, egg yolks, water, lemon juice, lemon zest. Beat with a spoon until smooth. Add cream of tarter to egg whites; beat until very, very stiff. Pour egg yolk mixture gradually over the whipped whites, carefully folding with a rubber spatula until just blended. Do not stir.

Pour into 3 ungreased 9-inch round layer pans. Bake in 325 degree oven for 25-30 min Frost and decorate with Luscious Daffodil Frosting.


Luscious Daffodil Frosting (White)

1 pkg (8oz) cream cheese
2 tsp. lemon juice
4 C. sifted confectioners sugar

Blend cream cheese and lemon juice. Blend in sugar gradually. Spread between cake layers, reserving 1/3 for decoration.

Luscious Daffodil Frosting (Yellow)

1 pkg (8oz) cream cheese
2 tsp lemon juice
1 tsp lemon zest
4 C. sifted confectioners sugar
8 drops yellow food coloring

Blend cream cheese and lemon juice. Blend in sugar gradually. Add lemon rind, food coloring; mix. Spread on cake. Let stand a few minutes. Decorate with remaining white frosting. (you can use remaining white frosting to make a five-petal flower shape on top of the cake, or any other decoration you want to try).

No comments: