Daffodil Cake with Lemon Buttercream

This daffodil cake with lemon buttercream is light, airy, and beautifully bright, making it the perfect spring dessert. I love how the combination of fluffy cake layers and creamy buttercream creates a balance of sweetness with a refreshing citrus touch.

Why You’ll Love This Recipe

I enjoy this recipe because it’s both elegant and comforting. The cake itself is delicate, made with a mix of egg whites and yolks for a golden marbled effect. I like the hint of lemon zest that gives the cake a subtle freshness, and the buttercream ties everything together with a silky, sweet finish. Decorating with daffodil-inspired touches makes it a showstopper for Easter, birthdays, or garden parties.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

FOR THE CAKE
1 cup cake flour, sifted
1 ½ cups granulated sugar, divided
12 large eggs, separated (room temperature)
1 ½ tsp cream of tartar
¼ tsp salt
1 ½ tsp pure vanilla extract
½ tsp almond extract (optional)
Zest of 1 lemon (optional)

FOR THE BUTTERCREAM
1 cup unsalted butter (room temperature)
4 cups powdered sugar, sifted
2–3 tbsp heavy cream or milk
1 tbsp vanilla extract
Pinch of salt

OPTIONAL DECORATIONS
Edible daffodil flowers or fondant daffodils
Fresh rosemary or mint sprigs
Yellow sanding sugar

Directions

1. I preheat the oven to 350°F (175°C) and make sure I have an ungreased tube pan ready.
2. I sift the cake flour with half of the sugar and set it aside.
3. In a large bowl, I beat the egg whites with cream of tartar and salt until soft peaks form, then slowly add the remaining sugar until stiff, glossy peaks develop.
4. In another bowl, I beat the egg yolks until thick and pale, then stir in vanilla, almond extract (if using), and lemon zest.
5. I gently fold the flour mixture into the egg whites in batches. I also fold in the beaten yolks lightly to create a marbled effect.
6. I spoon the batter into the pan and bake for 35–40 minutes, until the cake is golden and springs back when touched.
7. I invert the pan immediately and let the cake cool upside down before removing it.
8. For the buttercream, I beat the butter until creamy, then gradually add powdered sugar.
9. I mix in the cream, vanilla, and salt until the frosting is smooth and spreadable.
10. Once the cake is cooled, I frost it with the lemon buttercream and decorate with daffodil flowers, herbs, or a sprinkle of sanding sugar.

Servings and Timing

This cake makes about 12 servings. Preparation takes 30 minutes, baking takes 40 minutes, and cooling plus frosting takes another hour, so the total time is about 2 hours and 10 minutes.

Variations

Sometimes I add orange zest instead of lemon for a warmer citrus flavor. I also like to layer the cake with lemon curd between the frosting for extra tang. For a lighter option, I make a whipped cream frosting with a touch of lemon extract instead of buttercream. If I want a festive spring presentation, I tint the frosting pale yellow and decorate with sugared edible flowers.

Storage/Reheating

I store the frosted cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To keep it moist, I let it sit at room temperature before serving. I don’t reheat this cake, but I enjoy chilled slices just as much.

FAQs

Why is it called daffodil cake?

It’s named for its springtime appearance, with light yellow and white layers that resemble daffodil petals.

Can I use all-purpose flour instead of cake flour?

Yes, but I prefer cake flour for a softer, more delicate crumb.

How do I prevent the cake from deflating?

I beat the egg whites properly to stiff peaks and cool the cake upside down to maintain its structure.

Can I make the cake ahead of time?

Yes, I bake the cake a day ahead, keep it covered, and frost it just before serving.

Can I skip the almond extract?

Yes, it’s optional. I sometimes use only vanilla for a more classic flavor.

What’s the best way to decorate this cake?

I like using edible flowers, fondant daffodils, or simple lemon zest curls for a natural look.

Can I use store-bought frosting instead?

Yes, but homemade buttercream gives a fresher flavor and smoother finish.

How do I keep the cake moist?

I don’t overbake, and I store it covered to prevent it from drying out.

Can I bake this in a regular round pan?

Yes, but I prefer a tube pan for even baking and a lighter texture.

Can I freeze daffodil cake?

Yes, I freeze the unfrosted cake for up to 2 months, then thaw and frost before serving.

Conclusion

This daffodil cake with lemon buttercream is a beautiful and airy dessert that feels like spring on a plate. I love the light texture, the hint of citrus, and the elegant decorations that make it stand out. Whether I serve it at a holiday gathering or as a cheerful weekend treat, it always brings a touch of sunshine to the table.

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