MOIST LAZY DAISY CAKE
We always called this Mama's "never fail" recipe. I guess the same holds true for me, since I've entered this lazy daisy cake in contests and won with it. This tasty dessert is popular in our family, and it always brings back fond memories of Mama. -Carrie Bartlett, Gallatin, Tennessee
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla on high until thick and lemon-colored, about 4 minutes. Combine flour, baking powder and salt; add to egg mixture. Beat on low just until combined. Heat milk and butter in a small saucepan until butter melts. Add to batter; beat thoroughly (the batter will be thin). Pour into a greased 9-in. square baking pan. Bake until cake tests done, 20-25 minutes. Cool slightly. For frosting, blend all ingredients well; spread over warm cake. Broil about 4 in. from the heat for 3-4 minutes or until the top is lightly browned.
Nutrition Facts : Calories 405 calories, Fat 18g fat (12g saturated fat), Cholesterol 78mg cholesterol, Sodium 277mg sodium, Carbohydrate 58g carbohydrate (46g sugars, Fiber 1g fiber), Protein 4g protein.
LAZY DAISY CAKE
We couldn't wait until Mom sliced this old-fashioned cake with its caramel-like frosting, loaded with chewy coconut. Even after one of Mom's delicious meals, one piece of this cake wasn't enough. -Darlis Wilfer, Phelps, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 20 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, beat the eggs, sugar and vanilla until thick and pale yellow, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture and beat just until combined. In a saucepan, bring milk and butter to a boil, stirring constantly. Add to batter and beat until combined. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Combine frosting ingredients; spread over warm cake. Broil 4 in. from heat until lightly browned, about 3-4 minutes.
Nutrition Facts : Calories 343 calories, Fat 15g fat (10g saturated fat), Cholesterol 72mg cholesterol, Sodium 244mg sodium, Carbohydrate 51g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
LAZY DAISY CAKE
This cake whips up quickly and is nice on lazy summer days.
Provided by Marie Angel Cat
Categories Desserts Cakes Yellow Cake Recipes
Time 1h40m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking powder, and salt; set aside. Grease and flour an 8-inch cake pan.
- Combine the milk, 1 tablespoon butter, and vanilla extract in a small saucepan. Bring to a boil over medium-high heat, then remove from the heat and set aside. Beat the eggs in a mixing bowl with a hand mixer until smooth. Slowly pour in the white sugar while beating on high speed. Stir in the flour mixture until a few large lumps of flour remain, then pour in the warm milk mixture, and continue stirring until smooth. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Stir 6 tablespoons butter, brown sugar, coconut, and cream together in a bowl until evenly mixed. Spread over the cooled cake to serve.
Nutrition Facts : Calories 400.6 calories, Carbohydrate 60 g, Cholesterol 83.7 mg, Fat 16.8 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 11 g, Sodium 385.3 mg, Sugar 45.8 g
LAZY DAISY CAKE / VINTAGE RECIPE
I remember my Gram making this delicious buttery lazy Daisy cake. We loved it as kids, and still love it today. I have my Grams recipe. There may be other versions of this cake under a different name on this site, but this is what Gram called it...love the coconut topping...Yum!! Hope you enjoy this cake as much as we do... My...
Provided by Cassie *
Categories Cakes
Time 50m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degree F. Grease and flour a 13 x 9 inch pan.
- 2. Whisk the flour, baking powder, and salt in a large bowl
- 3. Heat the butter and milk in a medium saucepan over medium heat until the butter melts. Stir in the vanilla.
- 4. With an electric mixer on medium - high speed, beat the eggs and sugar until pale and thick, about 6 minutes.
- 5. Using a rubber spatula, fold in the flour mixture and milk mixture alternately until just incorporated.
- 6. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool slightly in the pan, about 10 minutes. Heat the broiler.
- 7. Topping: Combine the butter, brown sugar, evaporated milk, and coconut in a medium bowl.
- 8. Spread the topping evenly over cake. Broil until topping bubbles and just begins to brown, 3-4 minutes. Serve warm.
- 9. This cake can be stored at room temperature for up to 4 days. Reheat servings in the microwave.
DAISY CAKE
Very few ingredients, but this bundt cake is a cholesterol nightmare! But really...who cares if it tastes good? This gets frosted with lemony glaze. YUMMMY!
Provided by Redneck Epicurean
Categories Dessert
Time 1h20m
Yield 1 bundt, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Generously grease and flour a bundt pan.
- In a large mixer bowl, cream butter and sugar until light and fluffy. Add egg yolks one at a time, mixing well after each addition. Blend in lemon extract. Add remaining ingredients. Blend at low speed just until thoroughly combined, scraping bowl occasionally. Pour batter into pan. Bake for 55-60 minutes or until top springs back when touched lightly in the center. Cool 30 minutes; remove from pan. Cool completely and drizzle with glaze.
- For glaze: In a small bowl, place the extract and powdered sugar; stir in only enough water to make proper drizzling consistency.
Nutrition Facts : Calories 330.7, Fat 11.7, SaturatedFat 6.5, Cholesterol 164.8, Sodium 227.9, Carbohydrate 52.4, Fiber 0.6, Sugar 34.9, Protein 4.7
DAISY CAKE
Spring has sprung with this showstopper of a cake. The outside is a ring of cupcakes that little hands can grab, and the inside is cake reserved for the grown-ups to slice.
Provided by Food Network Kitchen
Categories dessert
Time 2h25m
Yield 18 servings
Number Of Ingredients 8
Steps:
- For the cake: Position the oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 14 muffin cups with cupcake liners. Grease the bottom and sides of an 8-inch round cake pan.
- Prepare the cake batter according to the package instructions. Fill the prepared muffin cups halfway full with batter. Scrape the remaining batter (about 2 1/2 cups) into the prepared cake pan.
- Bake the cupcakes and cake, rotating the pans halfway through, until a toothpick inserted into the center of the cupcakes and cake comes out clean, 18 to 20 minutes for the cupcakes and 23 to 28 minutes for the cake. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
- For the frosting: Meanwhile, combine the butter, confectioners' sugar, milk, vanilla and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Increase the speed to medium-high and mix until smooth.
- Transfer 3 cups of the frosting to a large pastry bag fitted with a 1/4-inch plain round tip (number 803).
- Transfer 1 cup of the frosting to a small bowl and tint with the golden yellow gel food coloring. Scrape the yellow frosting into a small pastry bag fitted with a 3/8-inch plain round tip (number 804).
- Cover the remaining frosting (about 2 cups) with plastic and reserve for frosting the cake.
- To assemble: Place the cake layer upside down on an extra-large cutting board or platter (at least 18-by-14-inches). Arrange the cupcakes in their liners around the cake to create a daisy shape. Pipe a border of the white frosting along the edges of the daisy. Using a small offset spatula, spread the reserved white frosting evenly inside the border to frost the top of the cake and bring the cupcakes and cake together into one cake.
- Gently invert a small bowl (with a diameter of about 3 1/2-inches) in the center of the cake to lightly indent a circle. Remove the bowl. Using the indented circle as a guideline, pipe small dollops of the yellow frosting with peaks to fill in the circle.
- Pipe a border of white frosting along the edge of each petal to define their shapes. To serve, remove the cupcakes and slice the cake.
LAZY DAISY CAKE III
Quick and Easy, but delicious. This is one that my grandmother loved.
Provided by MCLISA
Categories Desserts Cakes Yellow Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, beat 1 1/2 cups sugar and oil until smooth. Beat in eggs, 1 cup milk and 1 teaspoon vanilla. Beat in flour, baking powder and salt. Pour batter into prepared pan.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Frost with Chocolate Frosting.
- To make the Chocolate Frosting: In a saucepan over medium heat, combine margarine, 1 cup sugar and 1/4 cup milk. bring to a full boil. Remove from heat and stir in chocolate chips, 1 teaspoon vanilla and marshmallows. Beat until smooth.
Nutrition Facts : Calories 393.8 calories, Carbohydrate 58.8 g, Cholesterol 48.5 mg, Fat 16.8 g, Fiber 0.7 g, Protein 4 g, SaturatedFat 4 g, Sodium 329.1 mg, Sugar 48.1 g
DAISY CAKE
Good for beginners, the piped buttercream daisy decoration on this cake requires only two pastry tips and no complicated curves. Scoring the cake first gives it graphic appeal and makes it easy to space the flowers evenly.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 two-layer nine-inch round cake
Number Of Ingredients 4
Steps:
- Trim the top of the cake with a long serrated knife to make the surface level. Using a ruler as a guide, insert toothpicks or wooden skewers into the sides of the cake at 2-inch intervals to mark two equal layers. Rest the serrated knife on the toothpicks, and halve the cake horizontally using a sawing motion. Carefully slide the top cake layer onto a cardboard round, and set it aside.
- With a small offset spatula, spread top of bottom layer with 1 1/4 cups frosting; carefully slide the second cake layer back on top of the first layer.
- Fit a pastry bag with a coupler, and fill with frosting (for petals); set aside. Tint 3/4 cup of remaining frosting dark green (for leaves and stems) and 1/3 cup frosting bright yellow (for dots); set aside. Tint 4 cups frosting chartreuse (for base coat) by mixing leaf green, lemon yellow, and a touch of egg yellow.
- Gently brush away loose crumbs from top and sides of cake with a pastry brush. With the offset spatula, spread about 1 1/2 cups chartreuse frosting over top and sides of cake to form a crumb coat. Refrigerate cake until frosting is firm, about 15 minutes.
- With a large offset spatula, spread about 2 more cups chartreuse frosting over top and sides to form a second coat. Smooth top and remove excess frosting with the large offset spatula. Smooth sides with a bench scraper. Return cake to refrigerator; chill until second coat is firm, about 15 minutes.
- Lightly score surface of cake with a knife to mark 8 wedges, wiping knife clean after making each mark.
- Decorate cake: Using green frosting and the #3 tip, pipe a slightly curved line for the stem. The daisy's petals are made with the #352 leaf tip. Using white frosting and holding the bag with the tip's pointed end facing up, apply pressure and pull out straight from the stem; release pressure and pull upward to finish each petal. Repeat, for twelve or more petals, wiping off the tip between strokes if necessary. Switch to yellow frosting and the #3 tip. Holding the bag at a 90 degree angle to the cake, make a mound of tiny dots in the center. Finally, with green frosting and the #352 leaf tip, pipe a small leaf originating at the base of the stem (using the same technique described for the petals).
- Refrigerate cake until ready to serve. Let stand at room temperature 20 minutes before serving. Slice into wedges: To avoid crumbs on surface, make each cut with one downward motion, pulling knife back toward you (not upward) and wiping knife clean after each cut.
LAZY DAISY CAKE
Make and share this Lazy Daisy Cake recipe from Food.com.
Provided by Lennie
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Beat eggs in mixing bowl until frothy; beat in sugar in 4 or 5 separate additions; stir in vanilla.
- Next, stir in flour, baking powder and salt.
- Heat milk and butter together in small saucepan just until hot; add to batter, stirring slowly and carefully.
- Scrape into a greased 9-inch square cake pan and bake for about 25 minutes, or until cake tests done with a toothpick.
- Make topping-- combine last 4 ingredients together in a small saucepan; heat and stir until hot and sugar is dissolved.
- Spread topping over cake fresh from the oven; leave oven on.
- Return cake to oven and heat until topping is bubbling well, anywhere from 3-5 minutes.
- Variation: use chopped pecans or walnuts instead of the coconut.
Nutrition Facts : Calories 457.4, Fat 14.3, SaturatedFat 9.1, Cholesterol 91, Sodium 305.8, Carbohydrate 78.5, Fiber 1.3, Sugar 59.8, Protein 5.4
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