Lazy Daisy Cake

Prep Time
Cook Time
Ready In

Recipe: #17173

February 05, 2015

"One of my favorite childhood memories was having this cake whenever I went to my grandma's house. She lived across the country from us so I only got to have it every 2-3 years when we went to visit. I found this version in the Wisconsin State Fair Commemorative Cookbook. Sharon Thims, of Waukesha won the 1980 First Place award. Can't wait to try this version. I'm guessing at the number of servings as none were given."

Original is 12 servings
  • CAKE


  • Serving Size: 1 (132.2 g)
  • Calories 415.6
  • Total Fat - 15.4 g
  • Saturated Fat - 9.7 g
  • Cholesterol - 100.4 mg
  • Sodium - 204.2 mg
  • Total Carbohydrate - 64.6 g
  • Dietary Fiber - 1.2 g
  • Sugars - 47.5 g
  • Protein - 5.6 g
  • Calcium - 159.2 mg
  • Iron - 0.9 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0 mg

Step by Step Method


Step 1

In a large bowl, using electric mixer, beat eggs until very thick and lemony colored. Gradually add sugar and continue beating until smooth.

Step 2

Add butter to milk and scald (do not let cool).

Step 3

Mix together flour, salt, and baking powder; add to egg mixture and mix until blended.

Step 4

Add milk and beat until batter is smooth (will be thin).

Step 5

Add vanilla and almond extract.

Step 6

Butter a 9 x 12-inch pan and dust with flour.

Step 7

Bake at 350F for 40 to 45 minutes.


Step 8

Combine all ingredients, blending well.

Step 9

Frost cake as soon as it comes from oven, then place under broiler to brown.

Tips & Variations

No special items needed.

2 Reviews


Wow, thank you for sharing this wonderful recipe Vic. The cake is amazing, light, tender and very flavorful. The crumb on this cake is perfection. We all really loved the baked frosting, so good. I made this treat exactly as written and wouldn't change a thing. Kudos on making it into my Favorites Cookbook for 2016. Made for What's on the Menu? Tag Game


review by:
(15 Nov 2016)


Made for your Football Pool win & picked because I have a Grandma story much like your own. This cake was an adventure. I’m glad you warned that the batter would be thin because it was EXTREMELY thin. I ck’d my prep to be sure I had not made an error & did it again when it took 75 min to finally test done. It had to be tented about half way thru the bake time as it was browning way faster than it was cooking. Except for using a new heart-shaped baking form I rec’d as a gift, I made the cake part of the recipe as written. Then I got “off course” w/the intent of the recipe. Siggi prefers cake w/o icing & I opted to dust the cake lightly w/powdered sugar, but the pantry yielded just 1 heaping tbsp. So I got creative w/it plus a bit of butter, cream cheese & lime-flavored Margarita mix. The result is what you see in the pic. I should’ve discussed this w/you when I chose the recipe. The cake texture resembles a dense sponge cake w/a nice flavor, but I think it would benefit from a modification to reduce the cook time. Adding flour to thicken the batter seems the best choice & I think I’ll try that by making a half recipe as a trial. Will let you know how it works & congrats again on your FP win.


review by:
(7 Nov 2016)

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