All You Need Is ...
- 1 box Betty Crocker™ Zesty Lemon Cake Mix
- 90 ml vegetable oil
- 180 ml water
- 3 medium free range eggs
- 2 tubs Betty Crocker™ Zesty Lemon Icing
- 115 g lemon curd
Lemon Curd Cake sounds like a dessert you would find on a restaurant’s menu, but take a look. It's two steps and made-from-a-mix easy.
Preheat oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4.
Mix the cake mix, water, oil and eggs gently together in a large bowl. Whisk (by hand or electric mixer) for 2-3 minutes, until smooth and creamy.
Pour the cake mixture evenly into 2 well-greased 8-inch round cake tins.
Bake in the centre of the oven for 23-28 minutes or until a rounded knife inserted into the centre of the cake comes out clean. Leave in the cake tins for 10 minutes. Remove from the tins to cooling rack. Cool completely, about 1 hour.
Place the first cake layer on a plate and ice with 140g of the lemon icing to within 1/4 inch of edge.
Spread the lemon curd on top of the icing. Place second cake layer on top of the first, and spread the remaining icing over the top and sides of the cake. Store covered in refrigerator.
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