Lemon Daisy Cake

This cake just makes you smile!  The rich lemon flavored pound cake with its light, airy texture combines with the cast aluminum pan to create a cake with fine detail that requires little embellishment.  A simple sprinkle of yellow sugars and chocolate jimmies instantly transform the cake into a daisy – but choose other colored sugars to create another favorite flower!

Preheat oven to 325ºF. Spray perennial pan with vegetable pan spray with flour. 

In large bowl, sift together cake flour, 1 cup of the sugar, baking powder and lemon gelatin.  Add milk, oil and lemon extract; mix well.  Beat in egg yolks, one at a time.  Beat egg whites until soft peaks form; beat in remaining ¼ cup sugar and continue beating until stiff but not dry.  Gently fold beaten egg whites into batter. Pour batter into prepared pan.

Bake 60-65 minutes or until cake tester inserted in center comes out clean. Let cool 10 minutes. Turn out onto cooling grid; cool completely. 

Pipe tip 12 chocolate icing outline around inner circle; top with chocolate jimmies.  Place yellow sugars in indented petal areas.