Lazy Daisy Cake

Lazy Daisy Cake

Animator's Wife

"This cake whips up quickly and is nice on lazy summer days."
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Ingredients

1 h 40 m servings 401 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 401 kcal
  • 20%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 60g
  • 19%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 385 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking powder, and salt; set aside. Grease and flour an 8-inch cake pan.
  2. Combine the milk, 1 tablespoon butter, and vanilla extract in a small saucepan. Bring to a boil over medium-high heat, then remove from the heat and set aside. Beat the eggs in a mixing bowl with a hand mixer until smooth. Slowly pour in the white sugar while beating on high speed. Stir in the flour mixture until a few large lumps of flour remain, then pour in the warm milk mixture, and continue stirring until smooth. Pour into the prepared pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  4. Stir 6 tablespoons butter, brown sugar, coconut, and cream together in a bowl until evenly mixed. Spread over the cooled cake to serve.

Reviews

Read all reviews 9
  1. 11 Ratings

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Most helpful positive review

This is a family favorite that my mother used to make and now I've been making for years. I usually make 1 1/2 recipes of this and bake it in a 9x13 pan. We also spread the frosting on the cake...

Most helpful critical review

Overflowed my 8 inch cake pan in the oven and started a fire. I should have used 3 8-inch pans, but the recipe says 1 pan. Needs to be clearer because this cake is amazing, my grandmother used t...

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This is a family favorite that my mother used to make and now I've been making for years. I usually make 1 1/2 recipes of this and bake it in a 9x13 pan. We also spread the frosting on the cake...

I have been baking this cake for many years but instead of baking powder I use 1 tsp. baking soda. Also the icing should be heated for about 3 min. then poured over the cake as soon as it is fi...

This recipe is FABULOUS and has been around for many, many, many years!!!...Actually, one of MY childhood favorites that I passed on to my own family! ~This cake also tastes Great iced with a w...

I am thinking there is an error in this recipe. All other sites I see this recipe and indeed the one passed down to me by my mother has 1 teaspoon not 1 tablespoon of baking powder. The one tabl...

i'm over 50 and this is the VERY FIRST cake I ever made (I was 5) and it was with my Grandma Bessie in DeQueen Arkansas!!! i have two granddaughters that live with me, that love to cook and bak...

Overflowed my 8 inch cake pan in the oven and started a fire. I should have used 3 8-inch pans, but the recipe says 1 pan. Needs to be clearer because this cake is amazing, my grandmother used t...

I make this all the time from a similar recipe (most have more topping than mine, so I may try increasing the amount I make) but the one major difference--and I think it may be a typo--is that I...

This is an incredibly moist, delicious cake. Easy to put together and variations possible. I added some drained pineapple to it one time and it was quite good. Thinking of adding some toasted...

This recipe is a keeper, the only thing I changed due to the fact I had no heavy cream, I used whipping cream instead. Cake is very moist and fluffy.

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