Double-layer Lemon Cake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 (16 1/4 ounce) box betty crocker super moist cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 egg whites
• 2 tablespoons lemon zest
• 1/2 cup lemon curd
• 1 (10 5/8 ounce) container vanilla cool whip frosting
• 1 lemon, sliced (optional)

Recipe

• 1 preheat oven to 350°f.
• 2 grease and lightly flour two 8-inch round cake pans. set aside.
• 3 beat cake mix, water, oil and egg whites in a large bowl on low speed for 30 seconds, then on medium speed for 2 minutes, scraping bowl occasionally (batter will be lumpy). stir in lemon zest until fully incorporated.
• 4 pour batter evenly into both pans. bake for 30 minutes or until a toothpick inserted into the center comes out clean. allow cakes to cool completely before removing from pans.
• 5 to make the frosting: in a medium bowl, whip cool whip frosting and 1/4 cup lemon curd until lemon curd is thoroughly incorporated. set aside.
• 6 once cakes are completely cool (rounded tops trimmed flat if preferred), place one cake on your preferred serving dish. (tip: protect the bottom of your cake plate from frosting smears by inserting waxed paper triangles just between the cake and plate). spread 1/4 cup of the lemon curd evenly atop the first layer. top with the second layer of cake.
• 7 frost with lemon frosting. garnish with twisted lemon slices if desired. refrigerate until ready to serve. refrigerate remaining portion.