Lazy Daisy Cake
Recipe: #17173
February 05, 2015
Categories: Desserts, Cakes, Birthday, Oven Bake, Vegetarian, Flour, Kosher Dairy, more
"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."
Ingredients
- CAKE
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- FROSTING
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Nutritional
- 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
FOR CAKE
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.
FOR FROSTING
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
No special items needed.