Winter Solstice Cake
TOTAL TIME: Prep: 50 min. Bake: 20 min. + cooling
YIELD: 16 servings.
Bring some rays of sunshine to your table with this Winter Solstice Cake. The dessert will brighten up any dreary winter's night. —Taste of Home Test Kitchen
Ingredients
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2 packages (16 ounces each) Betty Crocker pound cake mix
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4 large eggs, room temperature
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2/3 cup water
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2/3 cup thawed lemonade concentrate
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1/2 cup butter, softened
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2 teaspoons grated lemon zest
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CANDY:
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1 cup light corn syrup
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2/3 cup sugar
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1-1/2 teaspoons lemon extract
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1/8 teaspoon yellow food coloring
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LEMON FILLING:
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2/3 cup heavy whipping cream
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6 ounces cream cheese, softened
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2/3 cup confectioners' sugar
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1/4 cup lemon curd
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2 teaspoons grated lemon zest
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CREAM CHEESE FROSTING:
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2 packages (8 ounces each) cream cheese, softened
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1/4 cup butter, softened
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1/4 cup lemon curd
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2 teaspoons vanilla extract
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1/4 teaspoon salt
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6 cups confectioners' sugar
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Yellow edible glitter
Directions
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1.
In a large bowl, beat the cake mixes, eggs, water, lemonade concentrate, butter and lemon zest. Transfer to 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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2.
Meanwhile, line 3 greased 15x10x1-in. baking pans with parchment; set aside.
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3.
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).
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4.
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.
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5.
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.
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6.
Place 1 cake layer on a serving plate; spread with 1 cup filling. Repeat. Top with remaining cake layer.
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7.
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.
Nutrition Facts
1 slice: 888 calories, 41g fat (20g saturated fat), 172mg cholesterol, 472mg sodium, 126g carbohydrate (98g sugars, 0 fiber), 8g protein.
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