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Moist Lazy Daisy Cake Recipe

Moist Lazy Daisy Cake Recipe

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. YIELD: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

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.

Nutritional Facts

1 piece: 404 calories, 18g fat (12g saturated fat), 85mg cholesterol, 296mg sodium, 58g carbohydrate (44g sugars, 1g fiber), 4g protein

Reviews for Moist Lazy Daisy Cake

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MY REVIEW
Reviewed Mar. 31, 2016

"Easy to make. Used with fresh strawberries and ice cream. Will make again!"

MY REVIEW
Reviewed Mar. 30, 2016

"I also remember this cake from my 4H cookbook. Love it."

MY REVIEW
Reviewed Mar. 28, 2016

"Made this last night and not a piece left over. Everyone had seconds and wished they had another piece yet!! Easy to make same day having company. Its a keeper!"

MY REVIEW
Reviewed Aug. 24, 2015

"Has always been a favorite in my family. My grandmother and my mother and now I enjoy this cake over the years. Can't go wrong."

MY REVIEW
Reviewed Jul. 23, 2015

"Love this Lazy Daisy Cake. I learned how to make this cake in 4-H years ago. I made it every month to learn how to bake. I am 73 years old so you now know how many years that was."

MY REVIEW
Reviewed Jun. 5, 2015

"My Mom got this recipe from a 1929 Mirro Aluminum Cookbook. It has been a favorite of mine since I was a little girl. It's a family favorite."

MY REVIEW
Reviewed Jan. 15, 2015

"I baked this cake during the summer and it was great. I needed a small cake for a get together and it was perfect. I took the left overs to my Mom and she thought it was great also."

MY REVIEW
Reviewed Oct. 12, 2014

"This is a wonderfully unique cake. The crunchy topping is delicious and the cake is dense, but moist. It is rich, so the smaller size is perfect!"

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."

MY REVIEW
Reviewed Feb. 22, 2010

"I love this simple, old-fashioned cake. My family does too. So much, in fact, that if I know there's going to be more than just my husband and me at a meal, I double the recipe and make two cakes. If not needed immediately, the cake freezes well."

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