Saturday, March 3, 2007
Lemon Daisy Cake
2 cups flour
2 t. baking powder
1/2 t. salt
Beat 1/2 c. softened butter until smooth. I use the KitchenAid mixer. Then add:
1 1/2 c. sugar, and beat another 3-5 minutes until light and fluffy.
1 t. vanilla, 3 T. lemon juice, and zest of one lemon.
4 eggs, and 2 egg yolks.
Turn down the mixer speed, and add the flour mixture alternately with 1 c. milk.
Spoon the batter into the greased pan, and bake in preheated 325º F. oven for about 50 minutes until a toothpick inserted into the center of the cake comes out clean.
Cool in the pan on a cooling rack about 10 minutes, Then invert the pan, and lift it off the cake.
Pour over the top a glaze made from:
1/4 c. water
2 T. lemon juice
1/3 c. sugar
This is a wonderful cake, both in looks and in taste. If you don't have one of these pans, I think it would work well in a 9x13 pan or as cupcakes.