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Winter Solstice Cake

 Winter Solstice Cake
Bring some rays of sunshine to your table with this Winter Solstice Cake. This dessert will brighten up any dreary winter's night.—Taste of Home Test Kitchen
16 ServingsPrep: 50 min. Bake: 20 min. + cooling

Ingredients

  • 2 packages (16 ounces each) Betty Crocker pound cake mix
  • 4 eggs
  • 2/3 cup water
  • 2/3 cup thawed lemonade concentrate
  • 1/2 cup butter, softened
  • 2 teaspoons grated lemon peel
  • CANDY:
  • 1 cup light corn syrup
  • 2/3 cup sugar
  • 1-1/2 teaspoons McCormick® Pure Lemon Extract
  • 1/8 teaspoon yellow food coloring
  • LEMON FILLING:
  • 2/3 cup heavy whipping cream
  • 2 packages (3 ounces each) cream cheese, softened
  • 2/3 cup confectioners' sugar
  • 1/4 cup lemon curd
  • 2 teaspoons grated lemon peel
  • CREAM CHEESE FROSTING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/4 cup butter, softened
  • 1/4 cup lemon curd
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1/4 teaspoon salt

2 of 2

Winter Solstice Cake (continued)

Ingredients (continued)

  • 6 cups confectioners' sugar
  • Yellow edible glitter

Directions

  • In a large bowl, beat the cake mixes, eggs, water, lemonade
  • concentrate, butter and lemon peel. Transfer to three greased and
  • floured 9-in. round baking pans. Bake at 350° for 20-25 minutes
  • or until a toothpick inserted near the center comes out clean. Cool
  • for 10 minutes before removing from pans to wire racks to cool
  • completely.
  • Meanwhile, line three greased 15-in. x 10-in. x 1-in. baking pans
  • with parchment paper; set aside.
  • In a large heavy saucepan, combine corn syrup and sugar. Bring to a
  • boil over medium heat, stirring occasionally. Cover and cook for 3
  • minutes to dissolve sugar crystals. Uncover and cook, without
  • stirring, until a candy thermometer reads 300° (hard-crack
  • stage).
  • Remove from the heat; stir in lemon extract and food coloring (keep
  • face away from mixture as flavoring is very strong). Immediately
  • pour into prepared pans forming small zigzag shapes. Let cool
  • completely.
  • For filling, beat cream in a small bowl until soft peaks form; set
  • aside. In another bowl, beat cream cheese until smooth. Beat in the
  • confectioners' sugar, lemon curd and lemon peel. Fold in whipped
  • cream.
  • Place one cake layer on a serving plate; spread with 1 cup filling.
  • Repeat. Top with remaining cake layer.
  • For frosting, in a large bowl, beat the cream cheese, butter, lemon
  • curd, vanilla and salt until smooth. Gradually beat in
  • confectioners' sugar. Frost top and sides of cake. Break candy into
  • shards; insert into frosting forming rays of sunlight. Sprinkle cake
  • with edible glitter. Refrigerate leftovers. Yield: 16 servings.
Nutritional Facts: 1 slice equals 888 calories, 41 g fat (20 g saturated fat), 172 mg cholesterol, 472 mg sodium, 126 g carbohydrate, trace fiber, 8 g protein.