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Name: Lazy Daisy Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 ts Lemon juice; 2 1/2 ts Baking Powder; 1 1/2 c Sugar; 1 ts Salt; 1/4 ts Lemon rind; grated; 4 Egg; 3/4 c Light brown sugar; firmly p; 4 tb Cream; 8 oz Coconut; shredded; 1 c milk; 4 tb Butter melted; 4 tb Butter; or shortening; 2 1/2 c Cake Flour; sifted; 1 sm Can lemonade concentrate; 1 ga Water; 1 c Sugar; 8 ts Bags

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INGREDIENTS

2 ts Lemon juice
2 1/2 ts Baking Powder
1 1/2 c Sugar
1 ts Salt
1/4 ts Lemon rind; grated
4 Egg
3/4 c Light brown sugar; firmly p
4 tb Cream
8 oz Coconut; shredded
1 c milk
4 tb Butter ; melted
4 tb Butter; or shortening
2 1/2 c Cake Flour; sifted
1 sm Can lemonade concentrate
1 ga Water
1 c Sugar
8 ts Bags

Servings

INSTRUCTIONS

Sift flour once, measure, add baking powder and salt, and sift together three times. Heat milk , butter, and lemon rind over low flame until butter is melted (do not scald). Remove from fire and cool slightly. Add lemon juice to eggs and beat until thick and lemon-colored; add sugar gradually, and beat until light and fluffy. Add flour, alternately with warm milk mixture, mixing quickly but thoroughly. Bake in greased pan, 10x10x2 inches, in moderate oven (350degrees F.) 35 minutes, or until done. Combine brown sugar, cream, melted butter, and cocoonut and mix lightly until thoroughly blended. Spread this mixture evenly over top of cake. Return cake to oven and bake 11 to 15 minutes longer, or until brown sugar mixture carmelizes. Cut in squares. This cake is delicious warm but it also be served cold.

NOTES

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Lazy Daisy Cake

2 ts Lemon juice
2 1/2 ts Baking Powder
1 1/2 c Sugar
1 ts Salt
1/4 ts Lemon rind; grated
4 Egg
3/4 c Light brown sugar; firmly p
4 tb Cream
8 oz Coconut; shredded
1 c milk
4 tb Butter melted
4 tb Butter; or shortening
2 1/2 c Cake Flour; sifted
1 sm Can lemonade concentrate
1 ga Water
1 c Sugar
8 ts Bags

Sift flour once, measure, add baking powder and salt, and sift together  three times. Heat milk , butter, and lemon rind over low flame until butter  is melted (do not scald). Remove from fire and cool slightly. Add lemon  juice to eggs and beat until thick and lemon-colored; add sugar gradually,  and beat until light and fluffy. Add flour, alternately with warm milk  mixture, mixing quickly but thoroughly. Bake in greased pan, 10x10x2  inches, in moderate oven (350degrees F.) 35 minutes, or until done. Combine  brown sugar, cream, melted butter, and cocoonut and mix lightly until  thoroughly blended. Spread this mixture evenly over top of cake. Return  cake to oven and bake 11 to 15 minutes longer, or until brown sugar mixture  carmelizes. Cut in squares. This cake is delicious warm but it also be  served cold.

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Nutrition

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Serving Size: 1 Serving (2423g)
Recipe Makes: 1 Servings

Calories: 7774
Calories from Fat: 826 (11%)

Amt Per Serving		% DV

	Total Fat 91.7g	122 %
	Saturated Fat 50.2g	251 %
	Monounsaturated Fat 26.5g
	Polyunsanturated Fat 6.4g
Cholesterol 1054.4mg		324 %
Sodium 1570.7mg		54 %
Potassium 843.1mg		22 %
Total Carbohydrate 1732.7g		510 %
	Dietary Fiber 6.5g	26 %
	Sugars, other 1726.2g
Protein 52.6g		75 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 7774

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