Name: Easy Lemon Cream Cake
Prep time: 30 min
Cook time: 25 min
Ingredients: 1 (15.25 to 16.5-ounce) lemon flavored cake mix; Ingredients needed to make cake from mix; 1 (8-ounce) block cream cheese, softened; 1 (10-ounce) jar lemon curd; 1 (16-ounce) container frozen whipped topping, thawed; 2 tablespoon lemon juice

Easy Lemon Cream Cake

You won't believe how easy it is to make this delicious lemon cake!

By: Stacey Little from southernbite.com

Easy Lemon Cream Cake

This image courtesy of southernbite.com

By: Stacey Little from southernbite.com

Lemon cake might be one of the best desserts out there, and you are going to absolutely love this version!

Light, fluffy layers of lemon cake get the gourmet treatment from a delicious homemade lemon curd filling. Between the cream cheese, whipped topping, and lemon curd, you will be tempted to eat the filling by itself with a spoon (don't worry, we won't tell)! But we really do recommend that you save some for this delicious lemon cake. It's made with a boxed cake mix, so it couldn't be easier. And it's so quick that you can make it for a special occasion (like Easter) or for any special night of the week.

Enjoy!

See this recipe where it was originally published on Southern Bite!

Preparation Time30 min

Cooking Time25 min

Ingredients

1 (15.25 to 16.5-ounce) lemon flavored cake mix
Ingredients needed to make cake from mix
1 (8-ounce) block cream cheese, softened
1 (10-ounce) jar lemon curd
1 (16-ounce) container frozen whipped topping, thawed
2 tablespoons lemon juice

Easy Lemon Cream Cake

Recipe

Prepare the cake according to the package instructions in two 8-inch pans. Allow to cool completely before slicing each layer of cake in half crossways to create 4 equal layers.
In a large bowl, use a mixer to beat the cream cheese until smooth. Add the lemon curd and beat until smooth. Add the whipped topping and mix until well combined. Add the lemon juice and mix completely.
Place the bottom layer of one cake on a serving platter or cake stand and spread about 1/4 of the lemon filling evenly over it. Repeat with the other layers and filling and top the cake with the remaining 1/4 of the filling. If you find the filling too runny, refrigerate it until spreading consistency. Chill the cake completely before serving and store in the refrigerator.