Recipe Details
Ingredients
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1(15.25 ounce) packageyellow cake mix
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1cupmilk
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1(3.5 ounce) packageinstant vanilla pudding mix
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3largeeggs
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⅓cupvegetable oil
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1 ½cupswhite sugar
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1cupbutter
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1cupfresh lemon juice
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6large egg yolks
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¼cupall-purpose flour
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4tablespoonsgrated lemon zest
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
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Mix together cake mix, milk, instant vanilla pudding, 3 whole eggs, and oil in a large bowl. Pour batter into the prepared pans.
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Bake in the preheated oven until a toothpick inserted into the center of cakes comes out clean, about 25 minutes. Set aside cakes on wire racks to cool completely.
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Combine sugar, butter, lemon juice, 6 egg yolks, flour, and lemon zest in the top half of a double boiler. Cook, stirring constantly, over medium heat until mixture is thick enough to spread. Remove from heat and allow lemon curd to cool completely.
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Run a knife around the edges of the cake pans. Invert cakes; spread cooled lemon curd between cake layers.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories576 | |
| % Daily Value * | |
| Total Fat 26g |
33% |
| Saturated Fat 12g |
59% |
| Cholesterol 150mg |
50% |
| Sodium 787mg |
34% |
| Total Carbohydrate 82g |
30% |
| Dietary Fiber 1g |
3% |
| Total Sugars 65g |
|
| Protein 6g |
12% |
| Vitamin C 10mg |
12% |
| Calcium 129mg |
10% |
| Iron 1mg |
8% |
| Potassium 122mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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