Lemon Daisy Cake
Lemon Daisy Cake is rated
out of
5 by
4.
Prep Time:
25 minutes
Cook Time:
50 minutes
Servings:
8
Serves 8.
Baked in our daisy cake pan, this lemon cake is reminiscent of ones served at turn-of-the-century garden parties. You may substitute orange oil for the lemon, if you like.
Ingredients:
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1⁄2 tsp. salt
- 8 Tbs. (1 stick) unsalted butter, at room
temperature - 1 1⁄2 cups sugar
- 1 tsp. vanilla extract
- 3⁄4 tsp. lemon oil
- 4 whole eggs plus 2 egg yolks
- 1 cup buttermilk
For the glaze:
- 1⁄4 cup water
- 1⁄4 tsp. lemon oil
- 1⁄3 cup sugar
- 1 Tbs. rum
- Confectioners' sugar for dusting
Directions:
Preheat an oven to 325ºF. Grease and flour a daisy cake pan.
Over a sheet of parchment paper, sift together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-high speed until smooth, 1 to 2 minutes. Gradually add the sugar, beating until light and fluffy, 3 to 5 minutes. Beat in the vanilla and lemon oil. Add the eggs and yolks one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Reduce the speed to low and fold in the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour, beating until smooth and combined.
Spoon the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 10 minutes. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan.
Meanwhile, make the glaze: In a small bowl, stir together the water, lemon oil, sugar and rum until the sugar dissolves. Brush the warm cake with the glaze. Let the cake cool completely before serving. Just before serving, dust the cake lightly with confectioners' sugar.
Over a sheet of parchment paper, sift together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-high speed until smooth, 1 to 2 minutes. Gradually add the sugar, beating until light and fluffy, 3 to 5 minutes. Beat in the vanilla and lemon oil. Add the eggs and yolks one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Reduce the speed to low and fold in the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour, beating until smooth and combined.
Spoon the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 10 minutes. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan.
Meanwhile, make the glaze: In a small bowl, stir together the water, lemon oil, sugar and rum until the sugar dissolves. Brush the warm cake with the glaze. Let the cake cool completely before serving. Just before serving, dust the cake lightly with confectioners' sugar.
Serves 8.
Williams-Sonoma Kitchen.
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$47.95
Rated 5 out of
5
by
Karin from
Love pan and recipe!
Have been making this cake for years and just love it. Helpful husband inverted cake before it had cooled it didn't look as perfect as always so I used lemon oil and made lemon buttercream. Everyone loved it!
Date published: 2017-08-13
Rated 5 out of
5
by
SweetPea7 from
So moist and excellent crumb & taste!
Sorry this is one of those "I didn't have X, so substituted with Y" posts.
Didn't have buttermilk or lemon oil on hand-- but did have whole fat plain yogurt and lots of fresh lemons! Can't wait to make again!!!
Cake-
Did in a 9" cake pan, perfect, but start checking at 35 min (we have a tricky oven too).
I also reduced sugar to 1 cup (personally just always like a bit less).
When adding vanilla extract I added zest of 2 lemons.
In place of buttermilk: 3/4 cup whole fat plain yogurt (1 Brown Cow sm container) + 1/4 lemon juice...don't whisk together until you're ready to use (was afraid of curdling).
Glaze- same volumes, just used lemon juice instead of water and no lemon oil. Meyers rum was delicious in here.
Future- I'm thinking of doing cupcakes or layered 8" and using stabilized whipped cream & berries for a very pretty spring treat!
Date published: 2017-05-20
Rated 5 out of
5
by
Consumer2 from
Simply divine
This is an easy cake to make; I don't even sift the flour mixture, I just vigorously use a whisk to combine the dry ingredients. You can use any cake pan, it doesn't have to be the daisy cake pan. The cake tastes divine because of the buttermilk and 6 eggs. I've used orange or lemon oil and they both taste wonderful. Next time I might try almond extract.
Date published: 2015-04-03
Rated 5 out of
5
by
Hala from
Exceptional Texture & Flavor - Perfect Lemon Cake
This recipe is very accurate & mixes perfectly to create excellent taste & texture.
If you don't have a "daisy" cake mold, use any 10-cup mold. I used the "Sunflower" mold.
A trick I learned from a French chef to get the cake out in tact without sticking (even when you butter & flour the mold, it still sticks). Fill a cake pan with a couple of inches of boiling water & put the cake mold inside it as soon as you take it out of the oven for 1 or 2 minutes. Shake the cake in the mold to loosen it, then immediately flip it on the serving plate.
When I don't have buttermilk, I mix 1/2 cup of yogurt with 1/2 of milk, let it stand for 5 minutes before using it.
Finally, if you are baking this cake for friends, prepare yourself to make at least 2 because your family will eat it before your friends get a chance to see it. This happens to me every time I bake this cake.
Date published: 2012-03-12