Sunshine Cake

Name: Sunshine Cake
Ingredients: 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 zest; 2-3/4 cups all-purpose flour; 3 teaspoons baking powder; 3/4 teaspoon salt; 1 cup 2% milk; 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; 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

26 ingredients

7 steps

Ingredients

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 zest
2-3/4 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon salt
1 cup 2% milk
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
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

Directions

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 zest. 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 zest 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.