Uploaded April 2024 | Updated September 2026, 1 week ago

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Spring has sprung! How can we celebrate these flowers in bloom? Betty Crocker’s answer: Daffodil Cake.

A daffodil cake is a variation on Angel Food Cake, but instead of just egg whites, you gently fold egg yolks into half the batter and swirl the two batter colors together, mimicking the signature color of daffodils. It’s light, fluffy and just the right amount of sweet. Plus we drizzle a lemon glaze on top, which pairs perfectly with the sugary cake.

Happy Homemaking!

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