Sunshine Cake
TOTAL TIME: Prep: 1 hour + chilling Bake: 25 min. + cooling
YIELD: 16 servings.
I took this cake to the county fair for 4-H and easily brought home a purple ribbon. For a quicker lemon filling, use a cup of lemon curd from a jar. —Leah Will, Bel Aire, Kansas
Ingredients
-
1 cup butter, softened
-
1-2/3 cups sugar
-
4 large eggs, room temperature
-
1-1/2 teaspoons vanilla extract
-
1-1/2 teaspoons each grated lemon, orange and lime zest
-
2-3/4 cups 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 large 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
-
1/2 teaspoon grated orange zest
-
Dash salt
-
3 drops yellow food coloring
-
1 drop red food coloring
-
Assorted lollipops, unwrapped
Directions
-
1.
Preheat oven to 350°. Line bottom of a greased 15x10x1-in. jelly-roll pan with parchment; grease paper.
-
2.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and citrus zest. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
-
3.
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.
-
4.
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.
-
5.
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.
-
6.
For frosting, in a large bowl, cream butter until fluffy. Beat in confectioners' sugar, corn syrup, orange juice, vanilla, orange zest and salt until smooth. Tint orange with yellow and red food coloring.
-
7.
Trim edges of cake; cut crosswise into thirds. Place 1 cake layer on a serving plate; spread with half 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.
Nutrition Facts
1 piece (calculated without lollipops): 533 calories, 22g fat (12g saturated fat), 129mg cholesterol, 394mg sodium, 82g carbohydrate (58g sugars, 1g fiber), 5g protein.
© 2024 RDA Enthusiast Brands, LLC