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Lemon Curd Cake

Course Dessert
Servings 4


  • 1 supermoist white cake mix
  • 2 c. whipping cream
  • 1/4 c. powdered sugar
  • 1 10 oz. jar lemon curd
  • 2 t. grated lemon peel and slice for garnish


  • Heat oven 350 degrees (325 degrees for dark or nonstick pans).
  • Make and bake cake as directed on box for two 8- or 9-inch round pans. Cool.
  • In a medium chilled bowl, beat whipping cream and powdered sugar with an electric mixer on high until stiff peaks form. Gently fold in lemon curd.
  • Place one layer on serving plate, spread one cup of lemon whipping cream within 1/4-inch of edge of cake.
  • Place second cake on top and frost top and sides.
  • Sprinkle with lemon zest and garnish with lemon slices. Refrigerate and serve.


Editor’s note: Lemon curd can be found in the jelly aisle.