Laisy Daisy Cake
A light and fluffy vanilla cake with moist texture, perfect for celebrations or everyday treats, appealing to those who enjoy classic homemade desserts.
Ingredients
Instructions
- Beat eggs and gradually add sugar.
- Sift together baking powder, salt, and flour.
- Add to egg mixture with vanilla; beat for 2 minutes.
- Add boiling milk in which butter or margarine is melted; beat well.
- Pour into two 8 x 8-inch pans or one 9 x 13-inch greased and floured cake pan.
- Bake at 350°F (175°C).
- Bake the 8 x 8-inch pans for 25 minutes; the 9 x 13-inch pan for 40 minutes or until cake tests done.
- Do not remove from pan.
- Cool for 15 to 20 minutes.
Tips & Substitutions
For a lighter texture, ensure the eggs are at room temperature before beating them, as this helps incorporate more air. You can substitute half of the sugar with a sugar alternative for a lower-calorie version. If you prefer a richer flavor, try adding a tablespoon of almond extract along with the vanilla. Pairing with a cream cheese frosting can elevate the Laisy Daisy Cake, similar to what you'd find in American recipes.
Serving Suggestions
Serve slices of Laisy Daisy Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience. It pairs beautifully with coffee or tea, making it a great choice for afternoon gatherings. Consider serving it alongside a light salad, such as Gram'S Salad Dressing(Makes About 16 Ounces), to balance the sweetness.
Storage & Reheating
To store leftovers, keep the cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. When reheating, place individual slices in the microwave for 10-15 seconds to enjoy a warm treat. Alternatively, you can serve it chilled straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Laisy Daisy Cake contains roughly 372 calories, with 5g protein, 41g carbohydrates, and 21g fat. It is a good source of vitamin C (16% of the Daily Value), iron (13% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 749mg per serving (33% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe, but it may result in a denser texture. To maintain moisture, consider adding a bit more milk or an extra egg. The flavor will be slightly nuttier, which can be a nice variation.
Is it necessary to use boiled milk?
Yes, boiling the milk helps to dissolve the butter or margarine more effectively, creating a smoother batter. This step also contributes to the cake's final texture. However, if you're short on time, you can use warm milk instead, just ensure the butter or margarine melts completely.
How can I tell when the cake is done baking?
To check if your cake is done, insert a toothpick or cake tester into the center. If it comes out clean or with a few moist crumbs attached, the cake is ready. For the best results, avoid opening the oven door too early, as this can cause the cake to collapse.
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).