Name: Sunshine Cake
Prep time: 1 h
Cook time: 1 h
Yield: 1
Ingredients: 1 cup butter, softened -; 1-2/3 cups sugar -; 4 large eggs, room temperature -; 1-1/2 teaspoons vanilla extract -; 1-1/2 teaspoons each grated lemon, orange and lime zest -; 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 zest -; Dash salt -; 3 drops yellow food coloring -; 1 drop red food coloring -; Assorted lollipops, unwrapped -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Sunshine Cake

1. 1 cup butter, softened -

2. 1-2/3 cups sugar -

3. 4 large eggs, room temperature -

4. 1-1/2 teaspoons vanilla extract -

5. 1-1/2 teaspoons each grated lemon, orange and lime zest -

6. 2-3/4 cups all-purpose flour -

7. 3 teaspoons baking powder -

8. 3/4 teaspoon salt -

9. 1 cup 2% milk -

10. Filling: -

11. 1/2 cup sugar -

12. 1/4 cup cornstarch -

13. 1/4 teaspoon salt -

14. 3/4 cup water -

15. 2 large egg yolks -

16. 2 tablespoons butter -

17. 1/3 cup lemon juice -

18. Frosting: -

19. 1/2 cup butter, softened -

20. 3-3/4 cups confectioners' sugar -

21. 1/4 cup light corn syrup -

22. 3 tablespoons orange juice -

23. 1 teaspoon vanilla extract -

24. 1/2 teaspoon grated orange zest -

25. Dash salt -

26. 3 drops yellow food coloring -

27. 1 drop red food coloring -

28. Assorted lollipops, unwrapped -

How to cook deliciously - Sunshine Cake

1. Stage

Preheat oven to 350°. Line bottom of a greased 15x10x1-in. jelly-roll pan with parchment; grease paper.

2. Stage

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and citrus zest. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.

3. Stage

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. Stage

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. Stage

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. Stage

For frosting, in a large bowl, cream butter until fluffy. Beat in confectioners' sugar, corn syrup, orange juice, vanilla, orange zest and salt until smooth. Tint orange with yellow and red food coloring.

7. Stage

Trim edges of cake; cut crosswise into thirds. Place 1 cake layer on a serving plate; spread with half 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.