Sunshine Cake Recipe

I brought this cake to the county fair for 4-H and easily took home a purple ribbon. For a quicker lemon filling, use a cup of lemon curd from a jar.

— Leah Will, Bel Aire, Kansas


Sunshine Cake Recipe
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TOTAL TIME: Prep: 1 hour + chilling Bake: 25 min. + cooling
MAKES: 16 servings


Ingredients
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    1 cup butter, softened
    1-2/3 cups sugar
    4 large eggs
    1-1/2 teaspoons vanilla extract
    1-1/2 teaspoons each grated lemon, orange and lime peel
    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 peel
    Dash salt
    3 drops yellow food coloring
    1 drop red food coloring
    Assorted lollipops, unwrapped


Directions
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1. Preheat oven to 350°. Line bottom of a greased 15x10x1-in. jelly-roll pan with parchment paper; grease paper.
2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and citrus peels. 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 peel and salt until smooth. Tint orange with yellow and red food coloring.
7. Trim edges of cake; cut crosswise into thirds. Place one cake layer on a serving plate; spread with half of 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. Yield: 16 servings.

Nutritional Facts
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1 piece (calculated without lollipops): 533 calories, 22g fat (12g saturated fat), 129mg cholesterol, 394mg sodium, 82g carbohydrate (58g sugars, 1g fiber), 5g protein.


Courtesy: Taste of Home