HOW TO USE LEMON CURD IN A CAKE RECIPES
LEMON CURD POKE CAKE | ALLRECIPES
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
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
LEMON CAKE WITH LEMON CURD FILLING RECIPE - BETTYCROCKER.COM
A special pan creates the tunnel while baking so the cake is ready to fill when cool. It's easy.
Provided by Betty Crocker Kitchens
Total Time 2 hours 0 minutes
Prep Time 25 minutes
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Generously grease shaped Bundt® pan and Bundt® Tunnel Insert with shortening and lightly flour, or spray with baking spray with flour. Line 4 regular-size muffin cups with paper baking cups.
- In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in lemon peel. Place 4 cups batter in Bundt pan. Place tunnel insert on center of Bundt pan. Fill muffin cups 2/3 full with remaining batter.
- Bake cake 35 to 40 minutes and cupcakes 18 to 20 minutes. Using sharp or serrated knife, immediately cut off excess cake across top of Bundt and tunnel insert pans. Carefully loosen insert pan; remove. Cool cake in pan 10 minutes; remove cake from pan to cooling rack, placing cake tunnel side down. Cool completely, about 1 hour.
- Turn cake over and spoon lemon curd into tunnel. Place cake filled side down on serving plate. Top cake with melted orange marmalade if desired. Store covered in refrigerator.
Nutrition Facts : Calories 220 , CarbohydrateContent 34 g, CholesterolContent 20 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 290 mg, SugarContent 22 g, TransFatContent 1/2 g
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