Zesty Lemon Delight Cake
This Zesty Lemon Delight Cake is a perfect example. It's not just about convenience; it's about creating a dessert that dazzles with tangy lemon flavors and a creamy, marbled finish that looks as good as it tastes.
Ingredients
- For the Cake:
- 1 14.25 oz package white cake mix
- 1 cup buttermilk at room temperature
- 3 large eggs
- 1/2 cup unsalted butter melted
- 3 tablespoons lemon zest
- For the Frosting:
- 3/4 cup unsalted butter at room temperature
- 12 oz cream cheese at room temperature
- 1 teaspoon vanilla extract
- 3-3 1/2 cups powdered sugar
- 1 1/2 tablespoons lemon zest
- 1 12 oz jar lemon curd
Instructions
- Preparation:
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Cake Batter:
- In a large bowl, combine the melted butter, room temperature buttermilk, eggs, and lemon zest. Mix until smooth and well incorporated.
- Cake Mixing:
- Gradually add the white cake mix to the wet ingredients, folding gently until the batter is smooth and no lumps remain.
- Baking:
- Transfer the cake batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cooling:
- Remove the cake from the oven and allow it to cool completely in the baking dish on a wire rack.
- Frosting Preparation:
- In a large mixing bowl, beat together the room temperature butter and cream cheese until smooth and creamy. Add vanilla extract and continue beating until fully incorporated.
- Frosting Assembly:
- Gradually add powdered sugar, 1/2 cup at a time, to the butter and cream cheese mixture, beating well after each addition until the frosting is light and fluffy. Mix in the lemon zest until evenly distributed.
- Cake Assembly:
- Once the cake has cooled, use the handle of a wooden spoon to poke holes evenly across the entire surface of the cake.
- Lemon Curd Filling:
- Spoon the lemon curd into a piping bag or a ziplock bag with a small corner cut off. Fill each hole in the cake with lemon curd.
- Final Frosting:
- Spread the cream cheese frosting evenly over the top of the cake, covering the lemon curd-filled holes.
- Marbling Effect:
- Spoon dollops of the remaining lemon curd on top of the frosting. Use a knife to gently swirl the lemon curd and frosting together to create a marbled pattern.
- Chilling:
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set.