Categories: Cakes - Frosting - Icing
Ingredients
- Nonstick spray
- 1 small box instant lemon pudding mix
- 1 (10 oz.) jar lemon cur
- 1 1/2 cups whole milk
- 1 (15 to 18 0z.) lemon cake mix
- Glaze:
- 2 cups confectioners' sugar
- Finely grated zest of 1 lemon
- 1/4 cup freshly squeezed lemon
Directions
- Heat oven to 325 degrees. Coat a 9 × 13-inch baking pan with butter, coconut oil or nonstick spray.
- Pour the pudding mix into the prepared pan. Add 1/2 cup of the lemon curd and the milk. Whisk until thick and smooth. Stir in the cake mix and blend until moistened. Lumps and dry streaks are OK. Spread batter evenly in the pan. Using a teaspoon, dollop the remaining lemon curd in small spoonfuls over the batter. Swirl with the tip of a knife.
- Bake 35 minutes or until a wooden pick inserted near the center comes out clean. Cool.
- In a small bowl, whisk together the confectioners’ sugar, lemon zest and juice. Drizzle over cooled cake.