Lemon Daffodil Torte

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Last summer I had this lemon torte at a dessert for the women in our church. Jane, who brought this dessert, has her roots deep in the south and this is an old family recipe. It took her until yesterday to get around to copying the recipe for me, but here it is. It was scrumptious and served very cold. I’m usually all about chocolate when it comes to desserts, but this one really tickled my tastebuds.

Lemon Daffodil Torte

Mix and chill:

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

Cake:

• 1 1/2 c. sugar
• 3/4 c. shortening (I think I’ll try 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.

Icing

• 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.

I know that my mother-in-law has been waiting for this recipe too, since she attended that dessert with me.

BK

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Filed under Cakes, Food for guests, Just Desserts-ABF Women, Lemon recipes, recipes