1 (18 oz.) moist lemon cake mix
1 (7 oz.) package lemon pudding mix (non-instant)
1 cup whipping cream
1 tablespoon powdered sugar
lemon slices for garnish
1. Bake cake according to package directions in greased 9 X 13 dish.
2. Cook pudding according to package directions.
3. Add powdered sugar to cream and whip.
4. After pudding has cooled to room temperature, fold in whipped cream.
5. On cooled cake, evenly spread lemon curd mixture.
6. Cover and refrigerate until set, about 2 hours.
7. For mini desserts, spoon cake and pudding into mini Mason jars.
8. Garnish with fresh lemon slices.
Usually, I steer away from cake mixes. However, this lemon curd cake has garnered compliments from a professional chef who requested the recipe. So it has merit. It is lite tasting with a the lovely lemon flavor.
