Bright Lemon Cake
Prep Time :
15 Minutes
Total Time : 1 Hour
30 Minutes
Servings : 8-10
Indulge in the citrusy delight of our bright lemon cake made with fresh lemons.
Ingredients
- 3 boxes Betty Crocker™ Super Moist Lemon Cake Mix
- 3 tubs Betty Crocker™ Vanilla Flavored Frosting
- 3 cups water
- 1 cup vegetable oil
- 9 eggs
- 325 g store-bought lemon curd
- 6 lemons
Preparation
- Preheat the oven to 180°C and line 3x8” round cake tins with baking parchment.
- Prepare the cakes one at a time. Tip 1x cake mix into a large bowl, and whisk in 1 cup water, 1/3 cup vegetable oil, and 3 eggs. Beat until uniformly mixed, then tip into a prepared cake tin and repeat with the remaining two boxes of cake mix.
- Bake for 40-45 minutes or until a skewer inserted comes out clean.
- Place the cakes on a cooling rack and allow to cool completely, preferably overnight.
- To decorate, slice the rounded tops off the cakes using a serrated knife, creating three even cakes.
- Place a cake on a serving plate and using a cake turntable, about 4 heaped tbsp of buttercream over the cake, leaving a slight well in the center.
- Spoon 2-3 tbsp of lemon curd into the center and smooth across the cake, leaving a slight lip of buttercream at the sides.
- Add another cake on top and repeat with the second layer.
- Add the third cake and place the cake in the fridge for 10 minutes to set slightly. At this point, you can add 3 skewers if you like to help hold the cake in place.
- To crumb coat the cake, spread a large dollop of frosting thinly over the top of the cake layer with an offset spatula. Work from the center outward, pushing the frosting to the edges. Repeat around the sides of the cake.
- Place the cake back into the fridge to set for a further 15 minutes.
- Meanwhile, slice 3 lemons very thinly and place onto a layer of kitchen paper, making sure they are as dry as possible.
- Remove the cake from the fridge and using an offset spatula, spread a thick layer of icing around the middle cake. Continue turning the turntable as you work for a smooth finish.
- Press the lemon slices into the thick layer of frosting.
- Fill a piping bag with the remaining buttercream and snip a 5cm opening at the end of the bag.
- Pipe the remaining buttercream thickly around the top, bottom, and surface of the cake. Use an offset spatula to smooth out these layers, being careful not to disturb the lemons. A Bench scraper will also help achieve a smoother finish.
- For the top surface, gently place the tip of a plate knife in the center of the cake and pull out towards the edge whilst turning the turntable to achieve a swirl pattern.
- Half and quarter the remaining lemons and place on top of the cake to decorate.
- Refrigerate the cake for 15 minutes to set.
- Serve as soon as possible.
