Lemon Curd Cake
supermoist white cake mix
jar lemon curd
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.