Lemon Curd and Cream Cake

Name: Lemon Curd and Cream Cake
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 15
Cuisine: Global
Ingredients: 296 milliliters buttermilk; 3 larges eggs; 177 milliliters heavy whipping cream; 517 grams lemon cake mix with pudding; 15 servings Lemon Curd (opposite page); 79 milliliters fresh lemon juice (about 3 lemons); 1 Tbsp grated lemon rind; 118 milliliters sour cream; 79 milliliters sugar; 3 Tbsps sugar; 79 milliliters vegetable oil; 158 milliliters hot water

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

Prepare Lemon Curd.

Ingredients you will need

Lemon Curd

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 Mix

Equipment you will use

Hand Mixer

Bowl

Pour batter into 2 greased and floured 9-inch round cakepans.

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 Rack

Oven

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 Cream

Sour Cream

Sugar

Equipment you will use

Hand Mixer

Combine hot water, 1/3 cup sugar, and lemon juice in a small bowl, stirring until sugar is dissolved.

Ingredients you will need

Lemon Juice

Sugar

Water

Equipment you will use

Bowl

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 Syrup

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 Curd

Spread

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 Curd

Syrup

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 Curd

Sour Cream

Frosting