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Daffodil Cake Recipe with Lemon Buttercream: Spring Birthday Cake Idea

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This Daffodil Cake with Lemon Buttercream is a light and airy spring dessert that combines angel food–like fluffiness with a sunny yellow sponge. Topped with creamy lemon buttercream, it’s elegant, cheerful, and perfect for birthdays or Easter celebrations.

Ingredients

For the Cake:

1 cup cake flour, sifted

1 1/2 cups granulated sugar, divided

12 large eggs, separated (room temperature)

1 1/2 teaspoons cream of tartar

1/4 teaspoon salt

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon almond extract (optional)

Zest of 1 lemon (optional)

For the Buttercream:

1 cup unsalted butter, room temperature

4 cups powdered sugar, sifted

2–3 tablespoons heavy cream or milk

1 tablespoon vanilla extract

Pinch of salt

Optional Decorations:

Edible daffodil flowers or fondant daffodils

Fresh rosemary or mint sprigs

Yellow sanding sugar

Instructions

  1. Preheat oven to 350°F (175°C). Do not grease the tube pan — the batter needs to cling to the sides for volume.
  2. Sift together the cake flour and 1/2 cup of the sugar; set aside.
  3. In a large bowl, beat egg whites with cream of tartar and salt until soft peaks form. Gradually add remaining 1 cup sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
  4. In another bowl, whisk egg yolks with vanilla, almond extract (if using), and lemon zest until thick and pale.
  5. Fold half of the flour mixture into the yolks to create a smooth yellow batter.
  6. Fold the remaining flour mixture gently into the egg whites to make a white batter.
  7. Spoon alternating layers of white and yellow batters into the ungreased tube pan. Swirl lightly with a knife for a marbled look, being careful not to deflate.
  8. Bake for 40–45 minutes, or until golden and springy to the touch.
  9. Invert the pan immediately and cool completely upside down. Once cooled, loosen edges with a thin knife and remove cake from pan.
  10. For the buttercream, beat softened butter until creamy. Gradually add powdered sugar, mixing until light and fluffy.
  11. Add cream, vanilla, and salt; beat until smooth and spreadable. For a lemony twist, mix in 1–2 teaspoons lemon juice or zest.
  12. Frost the cooled cake with the buttercream and decorate with edible daffodils, mint, or sanding sugar as desired.

Notes

Fill the cake center with lemon curd for a citrus surprise.

Use whipped cream instead of buttercream for a lighter option.

Add a drop of yellow food coloring for brighter contrast.

Substitute almond extract with orange extract for a citrus variation.

Use gluten-free cake flour for a gluten-free version.

Nutrition

Find it online: https://justsosavory.com/daffodil-cake-recipe-with-lemon-buttercream-spring-birthday-cake-idea/