If you have not tried the Lemon Curd we carry you are missing out! And if you pick some up be sure to pick up two jars and make Mrs. Toddy Donahue's Lemon Cake. All I can say is a slice of this cake with fresh strawberries on top and whip cream is pure heaven. Makes us all happy happy happy! One of our most favorite recipes I will repost again for this recipe request!Ingredients
1 box of Lemon Supreme Cake Mix
1 - 3 1/2 ounce box of Instant Lemon Pudding
1/4 cup of fresh lemon juice
1/2 teaspoon lemon extract
2/3 cup canola oil
1 jar of Lemon Curd (our kitchen is stocked at Bonnes Amies)
1.Preheat oven to 350 degrees F. Add cake mix and instant pudding to electric mixer bowl. In a measuring cup, add the lemon juice and cold water to make 2/3 cup. Add the eggs, lemon water and lemon extract to the dry ingredients and stir to blend. Pour in the oil and beat at medium speed for 6 minutes, or until very smooth.
2.Take 1/3 cup of the batter and set aside. Pour remaining batter into a lightly oiled Bundt pan that has been sprinkled with sugar. Mix the reserved 1/3 cup of batter with the whole jar of lemon curd. Make a tunnel-like well through the batter in the Bundt pan and fill it with the batter-Lemon Curd mixture. Bake for about 50-60 minutes, until the top is golden and a toothpick inserted in cake comes out clean.
3.When the cake is done, let it cool on a rack, and then invert onto a plate. Sprinkle with confectioner's sugar and grated lemon peel and serve with a little Lemon Curd drizzled over if desired. Or glaze with the following: Combine 1/4 cup lemon juice, 1 teaspoon grated lemon zest, 1/2 teaspoon lemon extract, 1 cup confectioner's sugar. Pierce cake with a skewer all over the top and drizzle glaze over.
Here it is...the good stuff. I will tell you please don't go to the grocery store and try to find a substitute this is your secret recipe in a jar. We promise it is the best! A perfect pound cake recipe for Easter, company visiting, or your next church luncheon delicious!!