Name: Winter Solstice Cake
Prep time: 50 min
Cook time: 20 min
Total time: 70 min
Yield: 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

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

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

Instructions

1 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.

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