Tasty Tuesday: Lemon Daffodil Torte

This is one of my favorite springy recipes. I got this recipe from a friend who has her roots deep in the south; this is an old family favorite. My own roots, which have been nurtured quite a bit in the last week with a wonderful visit to California with my second son, include a lot of lemon goodies, but this recipe is still fairly new to me. It’s scrumptious and should be served very cold. I’m usually all about chocolate when it comes to desserts, but this one really tickled my tastebuds.

Lemon Daffodil Tortelemons-feature

Mix and chill:

  • 1 can sweetened condensed milk
  • 1/2 c. lemon juice
  • 1 T. lemon rind (grated)


  • 1 1/2 c. sugar
  • 3/4 c. shortening (I use oil since I don’t DO Crisco type shortening)
  • 2 t. vanilla
  • 2 c. all purpose flour
  • 1 t. baking powder
  • 1/2 t. salt
  • 1 c. milk
  • 4 egg whites, beaten

Cream sugar and shortening. Add vanilla. Sift dry ingredients. Add alternately with milk. Fold in egg whites.

Bake in two layers for 25 minutes or until done at 350°. Cool in pans for 10 minutes. Turn cakes onto racks and cool completely.

Split the layers so that you now have four layers. Put the condensed milk and lemon mixture on layers and stack them. On top, spread the lemon mixture out to 1-2 inches from the edge.


  • 3 c. powdered sugar
  • 2/3 c. shortening (this time I’ll use butter)
  • 1 t. vanilla
  • 2 T. milk

Mix together and ice the sides of the cake and up over the top edge. Can use coconut on edges.

Refrigerate and serve very cold.

I’m thinking that if you want to short-cut this one, you could use a white cake mix. Cake mixes don’t taste anywhere near as good as homemade, but it might save some time if you’re in a hurry.

Next week, I’ll post some of my favorite Easter recipes.

Barb Kelley


  1. YUMMO….this sounds so good.