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Martha Stewart shows us how to celebrate spring in style but bake a whole, delicious cake.
On March 16, Stewart posted a beautiful photo of a spring-themed cake to her Instagram. She posted it with the caption: “Similar to the flower of the same name, the daffodil cake is a cheerful harbinger of spring. Baked in a tube pan, the dramatic two-tone cake has an orange-lemon layer and a fluffy white Angel Food layer. After baking, drizzle over the tart, lemony glaze to create a dessert that will awaken your taste buds—and brighten up any gathering. Get the recipe in our April issue or at the link in bio! 📷: @nschinco prop styling: @suzie_myers.”
Truly, warmer days are upon us and to celebrate, treat the ones you love to this cake that only takes an hour to fully cook.
For the cake itself, you’ll need ingredients like orange zest, cake flour, cream of tartar, and, if you like, edible pansies for the display. For the mixed citrus frosting, use a little more orange zest, orange flower water, and lemon juice, to name a few.
The five-step recipe starts with you preheating the oven to 350 degrees Fahrenheit and ends with whisking all the delicious ingredients together so the glaze is poured over them.
Stewart noted that while the cake is best for the day, it can be stored at room temperature for a day.
Get Stewart’s Daffodil Cake recipe here.
For more delicious vegetarian meals and snacks, check out Martha Stewart Living’s cookbook, Meatless: More Than 200 of the Very Best Vegetarian Recipes.
Meatless: 200+ of the very best vegetarian recipes
Before you go, check out our slideshow of Martha Stewart dinner recipes you can make right after these snacks below: