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Sunshine Cake with Citrus Butter Cream Recipe

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Sunshine Cake with Citrus Butter Cream
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Ingredients
17
Count
Nutrition
496
Calories
Total time
150
Minutes
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Ingredients:

Directions:

  1. Make cake layers: Preheat oven to 350°F. Butter 2 (8- by 2-inch) round cake pans and dust with flour, knocking out excess.
  2. Put sugar and zests in a food processor and pulse until blended well, about 30 seconds. Sift together flour, baking powder, baking soda, and salt.
  3. Beat butter in large bowl of standing electric mixer until light and fluffy, about 2 minutes. Gradually beat in sugar mixture and beat at high speed 5 minutes. Beat in egg yolks, 1 at a time, and beat until light and fluffy, about 4 minutes. Add one fourth of flour mixture and beat on low speed until just combined. Beat in milk until just blended. Beat in remaining flour mixture alternately with juices in 3 batches, beginning and ending with flour mixture.
  4. Divide batter evenly between cake pans and smooth tops. Bake in middle of oven until golden and a tester comes out clean, about 30 minutes. Cool layers on racks 5 minutes. Run a thin knife around edges of pans, then invert cakes onto racks to cool completely.
  5. Make buttercream: Heat whites and sugar in a metal bowl set over a saucepan of simmering water, whisking constantly, until sugar is dissolved and a thermometer registers 160°F. Remove bowl from heat and beat mixture in standing electric mixer on medium-high speed until thick, glossy peaks form. If mixture is still warm, continue beating until cool.
  6. With mixer running, add butter, 1 tablespoon at a time, beating well after each addition. Add liqueur and lemon juice, beating on high speed until smooth and fluffy, about 10 minutes. If buttercream begins to separate, beat on high speed until smooth.
  7. Assemble cake: Brush any loose crumbs from layers and put 1 upside down on a serving plate. Spread with about 1 cup buttercream. Place other layer on top, right side up. Frost top and sides of cake with remaining buttercream.
  8. Cooks' note: Cake may be made 1 day ahead and chilled, loosely covered. Bring to room temperature before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 496.19 Kcal (2077 kJ)
Calories from fat 331.92 Kcal
% Daily Value*
Total Fat 36.88g 57%
Cholesterol 184.33mg 61%
Sodium 186.43mg 8%
Potassium 289.53mg 6%
Total Carbs 38.29g 13%
Sugars 35.44g 142%
Dietary Fiber 0.23g 1%
Protein 5.88g 12%
Vitamin C 11.8mg 20%
Vitamin A 0.4mg 14%
Iron 0.6mg 4%
Calcium 105.7mg 11%
Amount Per 100 g
Calories 328.92 Kcal (1377 kJ)
Calories from fat 220.03 Kcal
% Daily Value*
Total Fat 24.45g 57%
Cholesterol 122.19mg 61%
Sodium 123.58mg 8%
Potassium 191.93mg 6%
Total Carbs 25.38g 13%
Sugars 23.49g 142%
Dietary Fiber 0.15g 1%
Protein 3.9g 12%
Vitamin C 7.8mg 20%
Vitamin A 0.3mg 14%
Iron 0.4mg 4%
Calcium 70.1mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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