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Strawberry Dream
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Print This Delicious and Healthy Daffodil Upside Down Cake Recipe

Daffodil Upside Down Cake Recipe

Deliciously tangy Daffodil Upside Down cake made with lemon slices and a lovely lemon sauce. Makes a wonderful centerpiece when having company over also.

Daffodil Upside Down Cake with Lemon Slices on top

Lemon Sauce

1 cup Granulated sugar
2 1/2 Tb Cornstarch
1/4 tsp Salt
1 1/2 cups Boiling water
3 Tb Butter
1 Lemon juice and grated rind

Upside Down Cake

1/4 cup Butter
1/2 cup Granulated sugar
1 Egg, beaten
1 1/2 cups Flour
2 tsp Baking powder
1/2 tsp Salt
1/2 cup Milk
slices from 1 1/2 Lemons
1 tsp Grated lemon rind

Oven Temp ~ 375°
Baking Time ~ 30 -
Pan Type ~ 8 inch round pan
Preheat oven, grease your pan.

Lemon Sauce

Mix the sugar, cornstarch and salt together. Gradually add water stirring until thickened. Boil for 5 minutes. Remove from heat. Add butter, lemon juice and rind. Set aside.

Daffodil Cake Directions:

Cream the butter and sugar. Add one egg. Cream together until light and fluffy.

Sift flour, baking powder and salt. Add alternately with the milk and lemon peel.

Line the bottom of prepared cake pan with thin lemon slices. Pour lemon sauce over slices (just enough to cover, reserving the rest). Pour daffodil cake batter over lemon slices with sauce and bake.
Remove and cool. Invert onto serving dish. Pour remaining sauce over daffodil cake and serve.
8 Servings
Nutrition facts:
Serving Size 158 g
Calories 350
Calories from Fat 101
Total Fat 11.2g 17%
Saturated Fat 6.8g 34%
Cholesterol 48mg 16%
Sodium 310mg 13%
Total Carbohydrates 60.4g 20%
Dietary Fiber 1.1g 4%
Sugars 38.7g
Protein 3.9g
Vitamin A 7% • Vitamin C 13% • Calcium 7% • Iron 8%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!