Hot Milk Cake Or Lazy Daisy
A moist, fluffy vanilla cake with a tender crumb, perfect for dessert or snack time. Its simple ingredients and versatile use make it suitable for all occasions.
Ingredients
Instructions
- Beat eggs well; gradually add sugar and beat until fluffy.
- Sift flour, salt, and baking powder together; add this to the egg mixture and beat thoroughly.
- Heat milk and butter to boiling point; add to batter with vanilla and beat slightly.
- Pour into a greased and floured 8 x 8-inch pan.
- Bake at 350°F for 20 to 30 minutes.
- When done, spread with topping immediately.
- Place under broiler until brown.
- Without topping, this cake is great for strawberry shortcake or with frosting.
- Double the recipe for a 9 x 13-inch pan.
Tips & Substitutions
For a lighter texture, ensure the eggs are at room temperature before beating, as this helps to incorporate more air. You can substitute almond or coconut milk for a dairy-free version. If you don't have cake flour, use all-purpose flour with a tablespoon of cornstarch removed. A pinch of nutmeg can also add a nice flavor twist.
Serving Suggestions
This cake is delicious on its own but can also be served with whipped cream and fresh berries for a delightful dessert. It pairs beautifully with Strawberry Shortcake, making it a versatile choice. For a more decadent treat, frost with chocolate icing or serve with a scoop of vanilla ice cream on the side.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds or until just warmed through to maintain its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Milk Cake Or Lazy Daisy contains roughly 251 calories, with 3g protein, 29g carbohydrates, and 14g fat. It is a good source of iron (13% of the Daily Value), vitamin C (11% of the Daily Value), and calcium (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different size pan for this recipe?
Yes, you can double the recipe for a 9 x 13-inch pan. If using a larger pan, keep an eye on the baking time as it may need to be adjusted slightly. A toothpick inserted in the center should come out clean when the cake is done.
What can I use as a topping for this cake?
You can use a simple powdered sugar glaze or fresh fruit like strawberries or raspberries. For a richer option, consider a whipped cream topping or even vanilla ice cream. The cake is also delicious without any topping, perfect for serving with coffee or tea.
Is it possible to make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it covered at room temperature. Just be sure to add any toppings right before serving to keep them fresh. This makes it a great option for entertaining or special occasions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).