Lazy Daisy Cake

Chef

James Beard

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Cookbook

James Beard's American Cookery

Published by Little, Brown

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This image courtesy of Joseph DeLeo

This cake has many names, but for the past forty years has generally been called by the “lazy” name. It does not have as fine texture as some other cakes but is meant to be served warm with a fruit sauce or topped with a broiled frosting. This was one of those cakes to be made when you suddenly discovered there was no dessert or unexpected guests arrived just before mealtime.

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentelectric mixer

Mealdinner, tea

Moodstressed

Taste and Texturebuttery, sweet

Type of Dishcake, dessert

Ingredients

2 eggs
1 cup sugar
1 teaspoon vanilla
1 cup sifted all purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ cup milk
1 tablespoon butter

Instructions

Beat the eggs until light and beat in the sugar gradually until the mixture is light and thick. Beat in the vanilla. Sift the flour with the salt and baking powder. In the meantime heat the milk just to scalding (when a slight scum begins to form) with the butter. Add the dry ingredients to the beaten eggs alternately with the hot milk. Stir just to mix. Turn into a greased 9-inch square baking pan and bake in a preheated 350-degree oven about 30 minutes or until the cake springs back when pressed lightly in the center. Serve iced or plain while still warm, or with fruit, chocolate or caramel sauce, or ice cream. The cake may also be eaten cold with whipped cream, icing, or fruit.