Baked in our daisy cake pan, this lemon cake is reminiscent of ones served at turn-of-the-century garden parties. You may substitute orange oil for the lemon, if you like.
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Customer Reviews for Lemon Daisy Cake
Review 1 for Lemon Daisy Cake
March 12, 2012
Cooks for:6 to 10 people
Would You Recommend? Yes
3of3found this review helpful.
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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