ADDING LEMON CURD TO CAKE MIX RECIPES

LEMON CURD CAKE FILLING | SOUTHERN LIVING

Lemon Curd Cake Filling | Southern Living image

Add a punch of lemon to your layer cake.

Provided by Sarah Epperson Loveless

Total Time 4 hours 30 minutes

Yield 1 ¾ cups

Number Of Ingredients 5

Ingredients

6 large egg yolks
1 cup granulated sugar
1 tablespoon grated lemon zest plus ½ cup fresh juice (from 4 large lemons)
1 tablespoon cornstarch
½ cup cold butter, cut into ½-inch pieces

Steps:

Whisk together egg yolks, granulated sugar, lemon zest and juice and cornstarch in a small heavy saucepan until combined. Cook mixture over medium, stirring constantly with a wooden spoon, until mixture is thick and coats the back of spoon, 6 to 8 minutes. Remove from heat. Whisk in cold butter until melted and smooth.
Pour mixture through a fine mesh strainer into a medium bowl; discard any lumps. Place bowl with strained lemon curd in a large bowl filled with ice water. Let stand, stirring often, until mixture is cool, about 20 minutes. Remove medium bowl from ice bath, and place a piece of plastic wrap directly on lemon curd (to prevent a film from forming).
Cover and chill until curd is firm, at least 4 hours or up to 3 days.

LEMON CURD POKE CAKE | ALLRECIPES

Lemon Curd Poke Cake | Allrecipes image

A super easy recipe to make a delicious, moist, and lemony cake. For ease and convenience I made it with store-bought lemon curd but feel free to use homemade.

Provided by Yoly

Categories Desserts Cakes Poke Cake Recipes

Total Time 1 hours 45 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 1 lemon curd poke cake

Number Of Ingredients 8

Ingredients

nonstick cooking spray
1 (15.25 ounce) package lemon cake mix (such as Duncan Hines® Perfectly Moist Lemon Supreme)
3 large eggs
1 cup water
? 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)

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch cake pan with nonstick cooking spray.
Mix cake mix, eggs, water, and oil in a large bowl until well blended. Pour into the prepared cake pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 27 minutes. Transfer cake to a wire rack and cool for 15 minutes.
Poke holes into the top of the cake with the handle of a wooden spoon, about 1/2 inch apart.
Pour lemon curd over the cake and spread with a spatula until lemon curd is absorbed into the holes. Refrigerate for 1 hour.
Frost with whipped topping and sprinkle with lemon zest. Keep refrigerated until serving.

Nutrition Facts : Calories 230.8 calories, CarbohydrateContent 37.8 g, CholesterolContent 56.5 mg, FatContent 7.5 g, FiberContent 0.2 g, ProteinContent 2.8 g, SaturatedFatContent 4.2 g, SodiumContent 223.8 mg, SugarContent 26.2 g

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