This is an easy cake to make; I don't even sift the flour mixture, I just vigorously use a whisk to combine the dry ingredients. You can use any cake pan, it doesn't have to be the daisy cake pan. The cake tastes divine because of the buttermilk and 6 eggs. I've used orange or lemon oil and they both taste wonderful. Next time I might try almond extract.
Pros: Yield, Good Value, Easy, Appearance, Adaptable, Impressive, Will Make Again
Review 2 for Lemon Daisy Cake
March 12, 2012
Cooks for:6 to 10 people
Would You Recommend? Yes
7of7found this review helpful.
Share this Review:
Thank you! You have successfully submitted a comment for this review.
Exceptional Texture & Flavor - Perfect Lemon Cake
March 12, 2012
This recipe is very accurate & mixes perfectly to create excellent taste & texture. If you don't have a "daisy" cake mold, use any 10-cup mold. I used the "Sunflower" mold. A trick I learned from a French chef to get the cake out in tact without sticking (even when you butter & flour the mold, it still sticks). Fill a cake pan with a couple of inches of boiling water & put the cake mold inside it as soon as you take it out of the oven for 1 or 2 minutes. Shake the cake in the mold to loosen it, then immediately flip it on the serving plate. When I don't have buttermilk, I mix 1/2 cup of yogurt with 1/2 of milk, let it stand for 5 minutes before using it. Finally, if you are baking this cake for friends, prepare yourself to make at least 2 because your family will eat it before your friends get a chance to see it. This happens to me every time I bake this cake.
Pros: Appearance, Impressive, Will Make Again, exceptional taste, moist & fluffy, dense rich taste, subtle lemon aroma, ingredients are perfect & exact