Inner Chef

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Lemon Cake with Cream Cheese Frosting

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Lemon Cake with Cream Cheese Frosting

(The Cake Bible)

1 package Duncan Hines® Moist Deluxe Butter Recipe Golden Yellow Cake Mix

1 container Duncan Hines® Creamy Home-Style Cream Cheese Frosting

¾ cup lemon curd (find in baking isle by pie fillings)

Lemon Head or Lemon Drops candies, crushed

  1. Preheat oven to 375˚. Grease and flour two 8 or 9” round cake pans.
  2. Prepare, bake and cool cake according to package directions for basic recipe.
  3. To assemble place one cake layer on serving plate. Place ¼ cup Cream Cheese frosting in a small resealable plastic bag and snip off one corner (or us pastry bag). Pipe a bead of frosting on the top of the layer around the outer edge. Fill in remaining area with lemon curd. Top with second cake layer. Spread remaining frosting on side and top of cake (in that order). Garnish with crushed lemon candies.

Note: You can substitute vanilla or vanilla buttercream frosting for the cream cheese frosting.

I like using Lemonheads because of the balance of sweet and sour with the candy.

      

 

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