Lazy Dazy Cake II

Lazy Dazy Cake II


"This is a recipe from my Mom I've had it for years. It's a rich cake almost like egg nog, and easy to make."

Ingredients 1 h {{adjustedServings}} servings 132 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 132 kcal
  • 7%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  2. In a medium bowl, whip the eggs, sugar, and vanilla until thick and pale. Combine the flour, baking powder and salt, stir into the egg mixture by hand. Scald the milk and butter in the microwave oven or in a saucepan over medium heat. Stir into the batter. Pour into the prepared pan.
  3. Bake for 30 to 40 minutes in the preheated oven, until a toothpick inserted comes out clean. When cool, dust with confectioners' sugar.
Tips & Tricks
Cake Balls

See how to make easy, fun, and festive cake balls.

One Bowl Chocolate Cake III

This quick-and-easy chocolate cake is so moist and rich.

Rate recipe

Your rating


Reviews 11

  1. 12 Ratings


This recipe was very light, fluffy, sweet, and yummy! I'll definitely make it again!


This cake tasted like a cross between angel food and butter cake. It rose up perfectly and I did not think it too sugary as others thought. I dripped a chocolate glaze over it and it tasted great. I will make it again but I might experiment with adding more butter for a more tender cake. Though the glaze went really good with this, I'm thinking that the firm texture may not go well with frosting. This recipe really came through for me as I racked my resources looking for a cake that was fast, easy and didn't eatup all my groceries. Thank You.


I was in the mood for a good rich cake, but not in the mood for a big mess, and this cake was convenient. Plus I don't like adding tons of butter, so the recipe was really friendly to me. It has the taste of ladyfingers. I noticed it had a nice firm texture, so I thought it would hold up great in milk. I drenched the cooked cake in normal milk and it tastes just like a tres leches cake. The cake was a bit sweet, but adding the milk made the sweetness just right. I will use this as my base cake when I am in the mood for tres leches.