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Double Lemon Cake
Recipes
Double Lemon Cake
12 servings
1 hour, 30 minutes total (Active 30 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
  • 12 oz whipped white (or cream cheese) 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 listed eggs, oil, and water.
    2. Divide batter evenly among prepared pans. Bake 15–18 minutes until toothpick inserted in center comes out clean. Let cake cool completely in pans on wire rack.
    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 cake stand. Pipe or spread one-third frosting around edge, creating border. Spoon one-half lemon curd in middle; spread to frosting. Invert second layer on top of frosting. Repeat with one-third frosting and remaining half lemon curd. Top with third cake layer; spread remaining third frosting on top of cake. Slice lemon thinly; arrange slices on top of cake. Serve.

    Chef's Tip: Whip frosting and place in large zip-top bag, then squeeze into corner. Snip off bag corner and use to pipe frosting.

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%