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Lemon Cake with Lemon Curd Filling
Lemon Cake with Lemon Curd Filling
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Prep Time:
25 minutes
Total Time:
2 hours
Use a tunnel pan to effortlessly create a cake that's prepped for filling once cooled.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 2 tablespoons grated lemon peel
  • 2 jars (10 oz each) lemon curd
Instructions:
  • Preheat oven to 325°F. Grease Bundt® pan and Bundt® Tunnel Insert generously with shortening and lightly flour, or simply use baking spray with flour. Line 4 regular-size muffin cups with paper baking cups.
  • In a large bowl, use an electric mixer to combine the cake mix, water, oil, and egg whites until smooth and creamy. Mix in lemon peel. Pour 4 cups of batter into a Bundt pan, then fill muffin cups 2/3 full with the rest of the batter.
  • 1. After baking the cake for 35 to 40 minutes and cupcakes for 18 to 20 minutes, trim off any excess cake using a sharp or serrated knife from the top of the Bundt and tunnel insert pans. Gently release the insert pan and let the cake cool in the pan for 10 minutes. Then, transfer the cake to a cooling rack, with the tunnel side facing down. Allow the cake to cool completely for about 1 hour.
  • Invert cake and fill tunnel with lemon curd. Place cake filled side down on a serving plate. Drizzle with melted orange marmalade, if desired. Refrigerate covered.

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