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Lemon Curd Cake

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PREP TIME
10 min
COOKING TIME
20 min
TOTAL TIME
105 min
SERVINGS
16 servings
Dessert
Lemon Curd Cake
Ingredients
  • nonstick cooking spray
  • 1 (15.25 ounce) package lemon cake mix (such as Duncan Hines® Perfectly Moist Lemon Supreme)
  • 1 cup water
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1 (11 ounce) jar lemon curd
  • 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
  • 1 teaspoon lemon zest (optional)
Instructions
1
Firstly, preheat your oven to the desired temperature of 350 degrees Fahrenheit (or 175 degrees Celsius). Next, take a moment to lubricate a 9x13-inch cake pan with non-stick cooking spray, ensuring it's properly coated.
2
Now, take your dry ingredients and combine them with water, eggs, and oil in a large mixing container. Use a spoon or whisk to thoroughly mix the ingredients until they're fully incorporated and blended.
3
Pour the cake batter into your prepared 9x13-inch cake pan, making sure to fill it evenly.
4
Place the cake in your preheated oven and bake for 20-27 minutes, or until a toothpick inserted into the center comes out clean. This indicates that your cake is cooked to perfection.
5
Remove the cake from the oven and transfer it to a wire rack, allowing it to cool for 15 minutes.
6
Using the handle of a wooden spoon, create small holes in the top surface of your cake. These holes should be spaced about 1/2 inch apart.
7
Pour a layer of lemon curd over the cake, spreading it evenly with a spatula until it's fully absorbed into the holes.
8
Place your cake in the refrigerator for 1 hour to allow it to chill and set.
9
Top your cake with whipped topping, using a spatula to spread it evenly. Finally, sprinkle some lemon zest on top for added flavor and texture.
10
Keep your cake refrigerated until it's time to serve.