Lemon Cake

 

1
yellow cake mix (18-1/4 ounces) Duncan Hines Moist Deluxe yellow
1
11-ounce jar lemon curd
1
cup whipping cream
1
tablespoon powdered sugar

 

 

Preheat the oven to 350 degrees or temperature specified in cake mix instructions.  Spray a glass 9 by 13-inch baking pan with nonstick spray. 

 

Mix the cake mix according to package directions.  Measure out 1/3-cup lemon curd and set aside.  Add the remaining lemon curd to the cake batter and mix well.

 

Bake the cake according to package directions or until a toothpick inserted comes out clean.  Remove from the oven and cool completely.

 

While the cake bakes, beat the whipping cream until soft peaks form.  Add the

remaining lemon curd and powdered sugar.  Continue to beat until stiff.  Refrigerate until the cake cools.  Frost the top of the cake with the flavored cream.  Serve at once or refrigerate until ready to serve.  Serves 16.  Leftovers will keep, refrigerated, for several days.