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Lemon Curd and Cream Cake

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Lemon Curd and Cream Cake

Lemon Curd and Cream Cake

You can never have too many dessert recipes, so give Lemon Curd and Cream Cake a try. This recipe serves 15. One portion of this dish contains approximately 4g of protein, 15g of fat, and a total of 341 calories. From preparation to the plate, this recipe takes approximately 55 minutes. If you have buttermilk, water, vegetable oil, and a few other ingredients on hand, you can make it.

Instructions

1
Prepare Lemon Curd.
Ingredients you will need
Lemon CurdLemon 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.
Ingredients you will need
Cake MixCake Mix
Equipment you will use
Hand MixerHand Mixer
BowlBowl
3
Pour batter into 2 greased and floured 9-inch round cakepans.
4
Bake at 350 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.
Equipment you will use
Wire RackWire Rack
OvenOven
5
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.
Ingredients you will need
Whipping CreamWhipping Cream
Sour CreamSour Cream
SugarSugar
Equipment you will use
Hand MixerHand Mixer
6
Combine hot water, 1/3 cup sugar, and lemon juice in a small bowl, stirring until sugar is dissolved.
Ingredients you will need
Lemon JuiceLemon Juice
SugarSugar
WaterWater
Equipment you will use
BowlBowl
7
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.
Ingredients you will need
Simple SyrupSimple Syrup
8
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.
Ingredients you will need
Lemon CurdLemon Curd
SpreadSpread
9
Pour remaining syrup over layer, and top with remaining Lemon Curd, leaving a 1 1/2-inch border around edge of cake.
Ingredients you will need
Lemon CurdLemon Curd
SyrupSyrup
10
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.
Ingredients you will need
Lemon CurdLemon Curd
Sour CreamSour Cream
FrostingFrosting
SpreadSpread
11
*For testing purposes only, we used Betty Crocker Super
12
Moist Cake
13
Mix.
DifficultyExpert
Ready In55 m.
Servings15
Health Score1
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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