Lemon Cake

Ingredients:

For the cake:

1 Lemon Cake Mix (15.25 oz)

½ cup all-purpose flour

1 Instant Lemon Pudding Mix (3.4 oz)

3 large eggs

½ cup water

⅓ cup vegetable oil

8 oz. sour cream

4 cups Vanilla Buttercream

½ cup Lemon Curd

½ cup Vanilla Drip

Candied Lemons

Preheat the oven to 325°F.

In a medium mixing bowl, combine the cake mix, dry pudding mix, flour, eggs, oil, water, and sour cream. Mix until well incorporated.

Divide into two 7-inch (or 8-inch) pans.

Bake for 40-45 minutes.

Cool completely.

Place one layer on a cake board (or cake stand), top-down, and pipe a stiff dam of frosting around the edge.

Spread the lemon curd on the layer of cake, then fill the dam of frosting with vanilla buttercream.

Top with the second layer of cake.

Frost the outside of the cake with vanilla buttercream and smooth it. Chill for at least 15 minutes.

Add the yellow drip to the chilled cake and chill again until it’s set.

Decorate with more buttercream, chocolate brushes, and candied lemons.

Enjoy!