Moist Lazy Daisy Cake Recipe
Moist Lazy Daisy Cake Recipe photo by Taste of Home

Moist Lazy Daisy Cake Recipe

Publisher Photo
We always called this Mama's "never fail" recipe. I guess the same holds true for me, since I've entered this 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
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 9 servings

Ingredients

  • 2 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons butter
  • FROSTING:
  • 3/4 cup packed brown sugar
  • 1/2 cup butter, melted
  • 2 tablespoons half-and-half cream
  • 1 cup flaked coconut

Nutritional Facts

1 serving (1 piece) equals 404 calories, 18 g fat (12 g saturated fat), 85 mg cholesterol, 296 mg sodium, 58 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. 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 at 350° for 20-25 minutes or until cake tests done. 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. Yield: 9 servings.
Originally published as Lazy Daisy Cake in Reminisce March/April 1994, p55

Nutritional Facts

1 serving (1 piece) equals 404 calories, 18 g fat (12 g saturated fat), 85 mg cholesterol, 296 mg sodium, 58 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Moist Lazy Daisy Cake

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 29, 2014

Carrie, thanks for sharing your family's recipe---it reminds me of my Gran, too!

MY REVIEW
Reviewed Feb. 10, 2014

My husband liked this cake, but I thought the topping was way too sweet. The cake was good, but not the topping. This cake might taste good with another topping such as fresh strawberries.

MY REVIEW
Reviewed Jun. 20, 2012

We loved this! I made it for a friend who doesn't like coconut, so I left the coconut off. Next time, if I do that, I'll put 1/2 to 1/3 of the frosting on the cake, as it was a little overpowering.

Also, next time I'm making a double batch, because this cake was eaten in record time!

MY REVIEW
Reviewed Feb. 14, 2012

My cousin gave me the best advice: use real butter and poke holes into the top of the cake before applying the icing. I took it a step further and used vanilla infused turbinado sugar in the cake. Delicious!!!

MY REVIEW
Reviewed Apr. 18, 2011

Really love this cake. There is another on the site with more ratings, but i compared them and they are virtually identical apart from being for different sized pans.

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