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Double Lemon Cake
Recipes
Double Lemon Cake
12 servings
1 hour total (Active 20 minutes)

Ingredients

  • Cooking spray
  • 1 box lemon cake mix (15.25–16.5-oz)
  • 3 large eggs (or ¾ cup egg substitute)
  • ⅓ cup vegetable oil
  • 1 cup water
  • ¾ cup lemon curd
  • 1 (12 oz) container vanilla frosting
  • 1 lemon, for slices

Steps

    1. Preheat oven to 350°F. Coat 3 (8-inch) round cake pans with spray. Prepare cake mix following package instructions (using eggs, oil, and water listed in ingredients).
    2. Divide batter evenly among prepared pans. Bake 15–18 minutes until toothpick inserted in center comes out clean. Let cake cool in pans on rack 15 minutes.
    3. Place lemon curd in microwave-safe dish; microwave on HIGH 30–40 seconds until spreadable; stir thoroughly.
    4. Invert 1 cake layer onto serving plate or stand. Spread one-half frosting on cake, leaving 1-inch border around outer edge. Invert second layer on top of frosting; spread with lemon curd, leaving 1-inch border. Top with third layer; spread remaining half frosting on top of cake, leaving 1-inch border. Slice lemon thinly; arrange slices on top of cake. Serve.

Microwaves vary; adjust time as needed.

Do not eat raw dough/batter.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per 1⁄12 recipe serving: Calories 440, Total Fat 20g, Sat Fat 9g, Trans Fat 0g, Chol 60mg, Sodium 360mg, Total Carb 60g, Fiber 0g, Total Sugar 43g, (Incl. 43g Added Sugars), Protein 2g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 0%