Ingredients for Daisy Cake
- 1 cup (2 sticks) softened butter
- 2 cups granulated sugar
- 4 large egg yolks
- 1 teaspoon lemon extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Milk
- 2 cups powdered sugar (for glaze)
- Warm Water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Daisy Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Daisy Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan generously.
- In a large bowl, cream together 1 cup (2 sticks) of softened butter and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large egg yolks one at a time, mixing well after each addition.
- Stir in 1 teaspoon lemon extract.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Pour batter into the prepared bundt pan.
- Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 30 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the glaze: In a small bowl, whisk together 2 cups powdered sugar, 2-4 tablespoons lemon juice, and a pinch of salt until smooth and pourable. Add more lemon juice if needed to reach desired consistency.
- Once the cake is completely cool, drizzle the glaze evenly over the top.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
139g
Fat
32g
Carbs
17g
