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Winter Solstice Cake

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
  • Total Time
    Prep: 50 min. Bake: 20 min. + cooling
  • Makes
    16 servings

Ingredients

  • 2 packages (16 ounces each) Betty Crocker pound cake mix
  • 4 large eggs, room temperature
  • 2/3 cup water
  • 2/3 cup thawed lemonade concentrate
  • 1/2 cup butter, softened
  • 2 teaspoons grated lemon zest
  • CANDY:
  • 1 cup light corn syrup
  • 2/3 cup sugar
  • 1-1/2 teaspoons lemon extract
  • 1/8 teaspoon yellow food coloring
  • LEMON FILLING:
  • 2/3 cup heavy whipping cream
  • 6 ounces cream cheese, softened
  • 2/3 cup confectioners' sugar
  • 1/4 cup lemon curd
  • 2 teaspoons grated lemon zest
  • CREAM CHEESE FROSTING:
  • 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

Directions

  • 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.
  • Meanwhile, line 3 greased 15x10x1-in. baking pans with parchment; 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 1 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.
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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Reviews

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  • Borgtown
    Jan 9, 2014

    I made this wonderful cake for a party in January. It has a very pleasing texture and strong lemon taste. You had better love lemon! The candy sprigs of "sunshine" were so much fun! I received LOTS of compliments on how beautiful it all was. One thing I'd change though: START THREE DAYS AHEAD. Make the frosting one day, the filling one day, and the candy the last day. It will save a lot of stress if you think you're going to squeeze all those lemons out AND make this in 70 minutes, preparing it for the event of the evening. Also, make sure you have a store handy that sells lemon curd. I had to make my own, which accounted for a lot of extra time. BUT IT WAS WORTH IT! :~)