Lemon Curd Cake Recipe

Serves: 8

Ingredients:
1 box any high quality white or yellow cake mix
1 - 3.5 oz box instant lemon pudding mix
1/4 cup of fresh lemon juice mixed with enough cold water to equal 2/3 cup liquid
4 eggs
1/2 tsp lemon extract
2/3 cup canola oil
1 jar of Stonewall Lemon Curd


Directions:
Preheat oven to 350 degrees F. Prepare a standard Bundt baking pan with butter and dust with sugar. Using an electric mixer, blend the cake mix, instant pudding, eggs, lemon zest, lemon extract, and lemon juice/water mixture. Add oil and mix until completely smooth. Set aside 1/3 cup of the batter. Mix this with the entire jar of Stonewall Kitchen Lemon Curd. Spread the rest of the batter into the prepared pan. Swirl the curd mixture through the center of the batter in the pan. Bake for 50-60 minutes until the top is golden and a toothpick inserted comes out clean. Cool cake and invert. Serve dusted with confectioner’s sugar and a dollop of additional Lemon Curd or freshly whipped cream.

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