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Winter Solstice Cake Recipe

Winter Solstice Cake Recipe

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
TOTAL TIME: Prep: 50 min. Bake: 20 min. + cooling YIELD:16 servings


  • 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 lemon extract
  • 1/8 teaspoon yellow food coloring
  • 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
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/4 cup butter, softened
  • 1/4 cup lemon curd
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 6 cups confectioners' sugar
  • Yellow edible glitter


  • 1. 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.
  • 2. Meanwhile, line three greased 15-in. x 10-in. x 1-in. baking pans with parchment paper; set aside.
  • 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).
  • 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.
  • 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.
  • 6. Place one cake layer on a serving plate; spread with 1 cup filling. Repeat. Top with remaining cake layer.
  • 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. Yield: 16 servings.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

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.