This post may contain affiliate links. Please read our privacy policy for additional information.
Why You’ll Love My Recipe
Daffodils are the ultimate sign that spring is on the way, and this cake captures that same light, bright feeling in every bite! Whether you’re craving something cheerful in the middle of winter or you’re celebrating the start of warmer days, this airy, golden cake is the perfect way to enjoy a little slice of sunshine anytime!
If you love a vibrant, citrusy topping on your Daffodil Cake, you’ll want to make my simple Lemon Icing Glaze for the perfect finish. Or, if you’re in the mood for another light and fluffy bake, try my Classic Chiffon Cake instead!
Karlynn’s Recipe Notes
- Skill Level: This recipe is easy to make and incredibly delicious – you’ll wonder why you didn’t try it sooner!
- Total Time: You’ll have this cake ready to serve in just 1 hour and 10 minutes from start to finish.
- Variations: For an extra pop of citrus flavor, add fresh lemon zest to your yellow batter. When serving, top the cake with my Raspberry Sauce, Strawberry Puree, or fresh berries for a fruity finish! You can also switch things up with my Tangy Orange Icing Glaze instead of lemon for a fun twist on this cake, or pair it with a dollop of Lemon Whipped Cream.
- Tools For This Recipe: You will need a 10×4-inch tube pan or angel food cake pan, a hand mixer, three mixing bowls (small, medium, and large), a spatula, and a funnel or cooling rack.
What You’ll Need for Ingredients
Cake Flour: Cake flour is key to achieving the light, airy, and tender texture that Daffodil Cake is known for. Its lower protein content (about 7-9%) helps prevent too much gluten from forming, and gives you a soft, delicate crumb rather than a dense cake. Karlynn’s Tip: In a pinch, you can make a substitute by whisking together 3/4 cup + 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch. For the best results, though, real cake flour is well worth it!
Cream of Tartar: This helps stabilize the egg whites, allowing you to whip up a smooth, pillowy meringue! It’s also a handy ingredient to have around for recipes like snickerdoodles (so take advantage of it!).
Flavoring Extracts: The combination of vanilla and almond extract really takes this cake to the next level! They both add a warm, balanced depth that complements the light cake texture and citrus flavor beautifully.
Eggs: This recipe calls for 12 egg whites and 6 egg yolks to create that signature airy structure with a rich, golden swirl. The whites provide lift, while the yolks add the yellowy color! Karlynn’s Tip: Save the extra yolks to make my Homemade Mayonnaise or this Blender Hollandaise Sauce!
Sugar: Sugar sweetens the cake and also helps to stabilize the whipped egg whites. This way, the cake has a soft crumb and delicate texture!
How To Make Daffodil Cake
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Preheat the oven to 375° and place the baking rack in the lowest position.
- In a medium bowl, mix the flour and 3/4 cup plus 2 tablespoons of sugar. Set aside.
- In a small bowl, beat the egg yolks on high until thick and light yellow. Set aside.
- In a large mixing bowl, beat the egg whites, cream of tartar, and salt on medium-high until just foamy.
- Turn the mixer to high speed and beat in 3/4 cup of sugar, adding it 2 tablespoons at a time until the meringue holds stiff peaks.
- Fold the vanilla and almond extract into the whipped egg whites.
- Sprinkle the flour/sugar mixture 1/4 at a time into the beaten egg whites, folding gently until well combined.
- Pour half of the egg white mixture into a medium bowl.
- Add the beaten egg yolks to one of the bowls with the egg whites.
- Spoon the yellow and white batters into the ungreased non-stick tube or angel food cake pan, alternating to create a marbled effect.
- Bake for 40 minutes or until the top of the cake springs back when touched.
- Once removed from the oven, invert the cake onto a funnel or cooling rack and let it hang.
- Once the cake is completely cooled, run a sharp knife around the outside edges to release it from the pan.
- Top with your lemon glaze and enjoy!
Karlynn’s Tips and Tricks for the Perfect Daffodil Cake
- Upgrade Your Glaze: You can absolutely use a store-bought lemon icing glaze here, but for a flavor that really complements this cake, try making my homemade Lemon Icing Glaze – it comes together in minutes and makes a big difference!
- Switch Up the Flavor: Not a fan of almond extract? Swap it for orange extract or even a few dashes of orange bitters for a citrusy twist! Or, if you’re feeling adventurous, a touch of coffee extract or a double shot of espresso adds a fun, unexpected depth.
- Slice It Nice: Always use a serrated knife when cutting sponge or angel food-style cakes! A straight blade can compress the cake and create gummy edges, while a gentle sawing motion with a serrated knife gives you clean, light, and fluffy slices every time.
Storage Instructions
This dessert is light, airy, and truly divine – but because it’s a delicate sponge cake, it’s best enjoyed within a day or two for the best texture and flavor!
Refrigerator: You can make this cake in advance and store it at room temperature for 2 days or in the fridge for up to 3 days. Let it cool completely, then wrap it well in plastic wrap or place it in an airtight container before adding any glaze. Keep in mind that sponge cakes can start to dry out after a couple of days if not properly sealed. When you’re ready to serve, bring it to room temperature and add your glaze just before serving for the best result.
Freezer: Freezing isn’t recommended for this cake, as its delicate texture and flavor can be affected when it’s stored in the freezer and brought back to room temperature.
More Delicious Cake Recipes
If you love a good cake as much as I do, you’ll definitely want to try these reader-favorite Cake Recipes next:
- My Jello Poke Cake is a fun, colorful dessert that comes together so easily!
- Looking for a fun twist on a holiday classic? This Sweet Potato Cheesecake is perfect for your next family gathering.
- This Classic Banana Cake is a delicious way to use up ripe bananas that isn’t your everyday banana bread!
There you have it, folks! A sweet and sunny dessert that’s perfect with a dollop of whipped cream and some fresh, seasonal fruit.
Give this recipe a try, enjoy every bite, and don’t forget to share your favorite flavor combinations in the comments below.
Happy Baking!
Karlynn
Daffodil Cake
Ingredients
- 1 cup cake flour
- ¾ Cup plus 2 Tablespoons sugar
- 12 Egg whites, (about 1 1/2 cups)
- 1 ½ teaspoons cream of tartar
- ¼ teaspoon salt
- ¾ cup sugar
- 6 egg yolks
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 lemon icing glaze, pre-made
Instructions
- Preheat oven to 375° and set the baking rack to the lowest position in your oven.
- Get a 10×4 inch tube pan or angel food cake pan and a funnel or some way to invert the pan after the cake is baked.
- In a medium bowl, stir together the flour and 3/4 cup plus 2 tablespoons sugar. Set aside.
- In a small mixing bowl, beat the egg yolks on high until very thick and light yellow in color. Set aside.
- In a large mixing bowl beat the egg whites, cream of tartare and salt on medium-high until just foamy.
- Turn the mixer to high speed and beat in the 3/4 cup of sugar, adding it 2 tablespoons at a time until the meringue holds stiff peaks.
- Gently fold the vanilla and almond extract into the whipped egg whites.
- Sprinkle the flour/sugar mixture 1/4 at a time into the beaten egg whites, folding in gently until well combined.
- Pour half of the egg white mixture into a medium bowl.
- Take your beaten egg yolks and add them to one of the bowls with the egg whites.
- Spoon the yellow and white batters into the ungreased non stick tube pan, alternating to create a marbled effect. Gently cut through the batter if you want to swirl the colors together.
- Bake on the bottom shelf of the oven for 40 minutes or until the top of the cake springs back when touched. Do not open the oven before 40 minutes or the cake may fall.
- When you remove the cake from the oven, immediately invert the cake in the pan onto a funnel or cooling rack and let hang until the cake is completely cool.
- Once the cake is cool you may need to run a sharp knife around the outside of the cake to release it from the pan.
- Glaze the cake with a light lemon glaze.
- Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Angie Krejcarek says
My mom used to make this cake for my birthday and one year my husband and kids did. All time favorite! We add homemade whip cream and strawberries too!