Lemon Cake with Lemon Curd

Lemon Curd Lemon Cake

  • Makes: 8-12 Slices
  • Active Time: 44-46 Minutes
  • Total Time: 60 Minutes
  • Tools Required: Medium Mixing Bowl, Angel Food Cake Pan, Spatula, Oven Thermometer

Ingredients

    • For Cake

    • Full Box Lemon Cake Mix
    • 2 eggs
    • 1 cup milk
    • 1/2 cup vegetable oil

    • For Topping

    • Store bought lemon curd
    • 1 1/2 cups powdered sugar
    • 2 to 3 tablespoons milk (or lemon juice)

Directions

    • For Batter

      Preheat oven to 350°F. Lightly grease angel food cake pan. Combine eggs, milk, and vegetable oil. Add mix. Fold together gently until batter is smooth. Pour batter evenly into pan. Bake for 44 to 46 minutes.

    • For Topping

      Once cool spread lemon curd over the top of the cake. Combine powdered sugar and milk. Stir together. Add more liquid slowly until you have a spreading consistency. Drizzle over top of the cake.

Recipe Summary

Use with

Lemon Cake Mix

Fresh Ingredients

Eggs, Milk

Staples

Vegetable Oil, Lemon Curd, Powdered Sugar

Tools

Medium Mixing Bowl, Angel Food Cake Pan, Spatula, Oven Thermometer

Take action!

There are always fun ways to spruce up our products with simple, easy additions that add flavor and can transform the product into something else entirely. Adding a thick layer of lemon curd to our already fantastic Meyer Lemon cake enhances the lemon flavor, yet adds a different texture without being overpowering. A delicate drizzle of icing atop the curd counters the tartness of the citrus, a perfect combination of flavor for your taste buds.