Double-Layer Lemon Cake

READY IN: 45mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (16 1/4 ounce) box Betty Crocker super moist white cake mix
  • 1 14
    cups water
  • 13
    cup vegetable oil
  • 3
    egg whites
  • 2
    tablespoons lemon zest
  • 12
    cup lemon curd
  • 1
    (10 5/8 ounce) container vanilla cool whip frosting
  • 1
    lemon, sliced (optional)

DIRECTIONS

  • Preheat oven to 350°F.
  • Grease and lightly flour two 8-inch round cake pans. Set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • Frost with lemon frosting. Garnish with twisted lemon slices if desired. Refrigerate until ready to serve. Refrigerate remaining portion.