Ingredients
- 1 box lemon cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup lemon curd (store-bought or homemade)
- 1 cup heavy whipping cream
- Zest of 1 lemon (for extra flavor)
- Fresh lemon slices for garnish
Equipment Needed
- 2 round 9-inch cake pans
- Mixing bowls
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
- Parchment paper
- Offset spatula
- Serving plate
Step-by-Step Instructions
To start, I preheat my oven to 350°F (175°C) and grease and line my cake pans with parchment paper. I love using parchment paper as it makes removing the cakes so much easier—trust me, it’s a game-changer! I then mix the lemon cake mix with the water, vegetable oil, and eggs in a large bowl, using an electric mixer for about two minutes until well combined and fluffy. If you’ve never smelled lemon cake batter before, you’re missing out on pure bliss! The aroma is simply heavenly. (See the next page below to continue steps…)