I needed to bake a cake for a house full of people and had a taste for lemons, so I put this together and it worked well! I buy jarred lemon curd (Dickinson’s) but you can make it yourself. This cake is good the first day, but even better when the lemon curd has had time to sink into the cake some. This is a rich cake, something I would only make for a crowd so we cant have too much of it!
Butter Cake with Lemon Buttercream Frosting
1 package plain yellow cake mix
1 cup milk
1 stick butter, melted
1/2 jar lemon curd
1 stick butter
3 3/4 c powdered sugar, sifted
3-4 T milk
2 t vanilla
zest and juice of one lemon
Oven 350 degrees. Grease two round pans and set aside. Place the cake mix, milk, butter, eggs and vanilla in a large mixing bowl and blend 2-3 minutes until well combined. Divide the batter into the two pans equally and bake side by side 27-29 minutes. Remove to cool for 10 minutes, then remove from the pans and allow to cool completely.
Meanwhile prepare the buttercream frosting by blending all ingredients, add more milk if needed, until the desired consistency is reached.
When the cake is cool to the touch, place the first one on the cake plate and spread 1/4 jar of lemon curd across the top of the layer. Add the second layer and spread 1/4 jar of the lemon curd over the to layer. Carefully frost the top and sides of the cake over the lemon curd. Serves 16