Daisy Tea Cake
This is a winner for everyone who favours their cakes with a hint of lemon and a heap of fluffy. It’s my favourite warm weather special occasion cake, served up with some seasonal berries and a dollop of Chantilly cream. I usually make it in a rectangular pan with daisy imprints on the bottom, one given to me as a gift that I love, but I’ve also made it in a regular 9 by 13 pan and cut out flower-shaped pieces for special occasions.
What you need:
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (one stick) unsalted butter, room temperature
- 1½ cups granulated sugar
- 1 teaspoon pure vanilla extract
- finelygrated lemon zest from 2 lemons
- 4 eggs plus 2 extra yolks
- 1 cup buttermilk
- ¼ cup water
- ⅓ cup granulated sugar
- 1 tablespoon rum
- finely grated lemon zest of ½ lemon
What you do:
1. Position a rack in middle of oven. Preheat oven to 325 Ⓕ.
2. Grease and flour a 9 by 13 inch baking pan.
3. Sift together flour, baking powder and salt in bowl.
4. Beat butter in mixer on medium speed until smooth. Gradually add sugar, beating until light and fluffy, 3 to 5 minutes.
5. Add the vanilla and lemon zest and continue to beat.
6. Add the eggs and yolks one at a time, beating well after each addition.
7. Scrape down the sides of the bowl as needed.
8. Fold in flour mixture in 3 stages, alternating with buttermilk. Begin and end with flour.
9. Spoon batter into prepared cake pan. Bake approximately 50 minutes until toothpick in centre comes out clean.
10. Transfer to rack and let cook in pan for 10 min then invert onto serving plate.
12. Prepare glaze. In bowl, stir together water, lemon zest, sugar and rum until the sugar dissolves. Brush the warm cake with glaze and let it cool completely before serving.
WANT MORE CAKE?
from three years ago: Strawberry Shortcake
Or pick up a copy of my food memoir where cake is in very good company.