Lemon Curd And Cream Cake Recipe

Name: Lemon Curd And Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18.25-ounce) lemon cake mix with pudding*; 1 1/4 cups buttermilk; 1/3 cup vegetable oil; 1 tablespoon grated lemon rind; 3 large eggs; 3/4 cup heavy whipping cream; 3 tablespoons sugar; 1/2 cup sour cream; 2/3 cup hot water; 1/3 cup sugar; 1/3 cup fresh lemon juice (about 3 lemons)

Servings: persons

1 (18.25-ounce) lemon cake mix with pudding*
1 1/4 cups buttermilk
1/3 cup vegetable oil
1 tablespoon grated lemon rind
3 large eggs
3/4 cup heavy whipping cream
3 tablespoons sugar
1/2 cup sour cream
2/3 cup hot water
1/3 cup sugar
1/3 cup fresh lemon juice (about 3 lemons)

1
Prepare Lemon Curd.
2
Beat cake mix and next 4 ingredients in a large bowl at low speed with an electric mixer until combined; increase speed to medium, and beat 2 minutes. Pour batter into 2 greased and floured 9-inch round cakepans. Bake at 350u00b0 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire rack.
3
Beat whipping cream at high speed with an electric mixer until foamy; gradually add 3 tablespoons sugar, beating until soft peaks form. Gradually add sour cream, beating until mixture is spreading consistency. Chill at least 30 minutes.
4
Combine hot water, 1/3 cup sugar, and lemon juice in a small bowl, stirring until sugar is dissolved.
5
Place 1 cake layer on a cake plate; use a wooden pick to poke holes in cake 1/2-inch apart. Slowly pour half of sugar syrup mixture over cake layer until liquid is absorbed. Spread 1 cup Lemon Curd over layer. Top with remaining cake layer; use a wooden pick to poke holes in cake 1/2-inch apart. Pour remaining syrup over layer, and top with remaining Lemon Curd, leaving a 1 1/2-inch border around edge of cake. Spread sour cream frosting on sides of cake, and on 1 1/2-inch border around top edge of cake, leaving Lemon Curd visible. Chill at least 1 hour before serving. Store in refrigerator.
6
*For testing purposes only, we used Betty Crocker SuperMoist Cake Mix.

1127

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (18.25-ounce) lemon cake mix with pudding*, 1 1/4 cups buttermilk, 1/3 cup vegetable oil, 1 tablespoon grated lemon rind, and more.

Yes, Lemon Curd And Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Curd And Cream Cake

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