This 80-Year-Old Recipe for Daffodil Cake Is the Perfect Lemon Dessert

This tangy take on angel food cake is all flair, no fuss: Half the batter is brightened with lemon zest and egg yolks for a rich, citrusy swirl. A lemon buttercream frosting drives home big citrus flavor.

Tips for Making Daffodil Cake

Here are a few tips for making our lemon daffodil cake recipe.

• The number of eggs you’ll need for 1 1/2 cups egg whites will depend on their size. Or use liquid egg whites in a carton.
• Choose the right pan when making this cake recipe! Also called an angel food cake pan, tube pans have a hollow center tube that ensures even baking; most have a removable bottom.
• This homemade cake is best enjoyed the day its made. If you can’t get through it, we recommending eating the cake within a day or two.