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Sunshine Cake

 Sunshine Cake
I brought this cake to the county fair for 4-H and easily took home a purple ribbon. For a quicker lemon filling, use a cup of lemon curd from a jar.— Leah Will, Bel Aire, Kansas
16 ServingsPrep: 1 hour + chilling Bake: 25 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 1-2/3 cups sugar
  • 4 eggs
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 teaspoons each grated lemon, orange and lime peel
  • 2-3/4 cups King Arthur Unbleached All-Purpose Flour
  • 3 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup 2% milk
  • FILLING:
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 2 egg yolks
  • 2 tablespoons butter
  • 1/3 cup lemon juice
  • FROSTING:
  • 1/2 cup butter, softened
  • 3-3/4 cups confectioners' sugar
  • 1/4 cup light corn syrup
  • 3 tablespoons orange juice
  • 1 teaspoon vanilla extract

2 of 2

Sunshine Cake (continued)

Ingredients (continued)

  • 1/2 teaspoon grated orange peel
  • Dash salt
  • 3 drops yellow food coloring
  • 1 drop red food coloring
  • Assorted lollipops, unwrapped

Directions

  • Preheat oven to 350°. Line bottom of a greased 15x10x1-in.
  • jelly-roll pan with parchment paper; grease paper.
  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in
  • vanilla and citrus peels. In another bowl, whisk flour, baking
  • powder and salt; add to creamed mixture alternately with milk,
  • beating well after each addition.
  • Transfer to prepared pan. Bake 25-30 minutes or until a toothpick
  • inserted in center comes out clean. Cool in pan 5 minutes before
  • removing to a wire rack; remove paper. Cool completely.
  • For filling, in a small saucepan, combine sugar, cornstarch and salt.
  • Whisk in water. Cook and stir over medium heat until thickened and
  • bubbly. Remove from heat.
  • In a small bowl, whisk a small amount of hot mixture into egg yolks;
  • return all to pan, whisking constantly. Bring to a gentle boil; cook
  • and stir 2 minutes. Remove from heat. Stir in butter. Gently stir in
  • lemon juice. Press plastic wrap onto surface of filling; cool
  • slightly. Refrigerate until cold.
  • For frosting, in a large bowl, cream butter until fluffy. Beat in
  • confectioners' sugar, corn syrup, orange juice, vanilla, orange peel
  • and salt until smooth. Tint orange with yellow and red food
  • coloring.
  • Trim edges of cake; cut crosswise into thirds. Place one cake layer
  • on a serving plate; spread with half of the filling. Repeat layers.
  • Top with remaining cake layer. Frost top and sides of cake with
  • frosting. Insert lollipops in top for flowers. Refrigerate
  • leftovers. Yield: 16 servings.
Nutritional Facts: 1 piece (calculated without lollipops) equals 533 calories, 22 g fat (12 g saturated fat), 129 mg cholesterol, 394 mg sodium, 82 g carbohydrate, 1 g fiber, 5 g protein.