1box yellow cake mixPLUS the ingredients listed on the box
1teaspoonlemon extract
1 10-ouncejar of lemon curddivided
3cupspowdered sugar
1stick of unsalted butter8 tablespoons, softened
1tablespoonmilk
Lemon peel and fresh mint for garnishoptional
Instructions
Preheat the oven (according to cake mix directions) and prepare two 8-inch round cake pans by lining the bottom with parchment paper.
Combine ingredients from the back of the box AND the lemon extract. Prepare cake mix according to box directions.
Bake the cakes as directed on the box.
While cake is baking prepare the frosting by mixing powdered sugar, unsalted butter, and milk in a mixer. Stir in several tablespoons of lemon curd until desired texture and flavor is achieved.
When cakes are done, remove from the oven to cooling racks and use the handle of a wooden spoon to poke holes into the cake.
Spread remaining lemon curd over both cakes, allowing it to sink into the holes.
Allow the cakes to cool completely in the pans.
Remove one of the cooled cakes from its pan (remove parchment from bottom of cake) and place it face down on a cake stand. Spread frosting on top of it.
Remove the second cake from its pan (remove parchment from bottom of cake) and place it face down on top of the frosted layer. Spread frosting over the top of the second cake.
Garnish the cake with lemon peel and fresh mint if desired.