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Lemon Daffodil Cake

 Lemon Daffodil Cake
You're sure to impress dinner guests when you present this eye-catching sponge cake. A light lemon filling and frosting make it a perfect springtime dessert.—Eunice Richardson, Shullsburg, Wisconsin
12 ServingsPrep: 30 min. Bake: 50 min. + cooling


  • 1-1/4 cups egg whites (about 9)
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1-1/3 cups sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 4 egg yolks
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • 1 tablespoon unflavored gelatin
  • 3/4 cup cold water, divided
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 4 egg yolks, beaten
  • 1/3 cup butter
  • 2 tablespoons grated lemon peel
  • 1/2 cup lemon juice
  • 1 cup heavy whipping cream, whipped


  • Let egg whites stand at room temperature for 30 minutes. In a large
  • bowl, beat the egg whites, cream of tartar and salt on medium speed
  • until soft peaks form. Gradually add sugar, 2 tablespoons at a time,
  • beating on high until stiff glossy peaks form and sugar is

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Lemon Daffodil Cake (continued)

Directions (continued)

  • dissolved. Fold in flour, 1/4 cup at a time. Divide mixture in half.
  • Fold vanilla into one portion; set aside. In another large bowl,
  • beat egg yolks on high speed until thick and lemon-colored. Stir in
  • almond extract. Fold in unflavored egg white batter.
  • Alternately spoon batters into an ungreased 10-in. tube pan. Gently
  • cut through batter with a knife to swirl. Bake on the lowest rack at
  • 325° for 50-60 minutes or until top springs back when lightly
  • touched. Immediately invert pan; cool completely.
  • For filling, soften gelatin in 1/4 cup cold water; let stand for 1
  • minute. In a heavy saucepan, combine the sugar, cornstarch and
  • remaining water until smooth. Bring to a boil over medium heat; cook
  • and stir 2 minutes longer. Remove from the heat. Gradually stir 1/2
  • cup hot filling into egg yolks; return all to the pan, stirring
  • constantly. Bring to a gentle boil, stirring constantly. Cook and
  • stir 2 minutes longer. Remove from the heat; stir in butter and
  • lemon peel. Gently stir in lemon juice and softened gelatin until
  • gelatin is dissolved.
  • Cool room temperature without stirring. Fold in whipped cream.
  • Refrigerate until mixture achieves spreading consistency, about
  • 40-50 minutes.
  • Run a knife around sides and center tube of pan. Remove cake; split
  • into two horizontal layers. Spread filling between layers and over
  • top of cake. Store in refrigerator. Yield: 12 servings.
Nutritional Facts: 1 slice equals 334 calories, 12 g fat (7 g saturated fat), 169 mg cholesterol, 202 mg sodium, 51 g carbohydrate, trace fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.