This is the cake that turned me into a shameless, tacky person. That’s right. Whatever you may have thought about me, you need to know: I have no class. At least, not when it comes to delicious lemony cake.
I originally made this cake to drop off for a funeral wake. Some sweet folks were saying goodbye to a loved one and I wanted to make a nice cake for their family. I had an idea for a fun twist off the traditional Jello Poke Cake. But since I run a blog primarily dedicated to food, I knew I wanted to share this recipe on our site. I wish I would have had the foresight to make two cakes…
I put together this cute summery cake, taking pictures of the process to share with y’all. And then I realized I needed a finished picture of a piece of cake. But I wouldn’t be able to attend the wake and wait for a legitimate slice. So I began to question, “just how wrong is it to deliver a cake with a piece already cut out?” I asked my husband, he said don’t do it. I asked a friend, she agreed it was not the most lady-like thing to do.
And then I just did what I wanted and cut out a piece for a picture. I thought about putting it back and smoothing over the icing. After all, no one would be the wiser. But then I wanted to taste the cake…
And let’s just say we’re lucky that cake made it to the wake at all.
I admit here and now I am shameless. I dropped off my beautiful cake with a slice missing and a sheepish grin. But I’m really not all that sorry y’all. Because this cake is DELICIOUS.
Lemon Cream Cake
- 1 box white cake mix (prepared according to directions)
- 1 (3 ounce) package lemon Jello
- 1 (10 ounce) jar Lemon Curd
- 1 container of Cool Whip
Prepare boxed cake mix according to directions. Bake in a 9×13 pan.
Poke holes throughout the entire cake.
Prepare lemon Jello according to directions. Pour onto cake, aiming (as best you can) for the holes.
Place in refrigerator for at least two hours to set.
A word about lemon curd: it’s amazing. I love it! I especially love getting a jar from the vendors at our local farmer’s market. But that requires me getting up early on a Saturday. So I don’t have homemade lemon curd very often.
For this cake, you’ll need to soften the lemon curd if you stored it in the fridge. I took mine and heated it in the microwave for about 45 seconds, just to get it soft enough to spread. Be careful if you heat your lemon curd – it can turn into lemon lava and burn the livin’ heck out of you.
Spread the contents of the entire jar over the cake. Do whatever you want with what’s left on the knife.
Return cake to refrigerator to cool. You can frost with whipped topping just prior to serving.
If you make this cake for someone else, do yourself a favor and make one for yourself at the same time.