Ingredients

• 1 , 15.25 ounce
• 1 cup milk
• 1 , 3.5 ounce
• 3 large eggs
• 0.33 cups vegetable oil
• 1.5 cups white sugar
• 1 cup butter
• 1 cup fresh lemon juice
• 6 large egg yolks
• 0.25 cups all-purpose flour
• 4 tablespoons grated lemon zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
2. 2 Mix together cake mix, milk, instant vanilla pudding, 3 whole eggs, and oil in a large bowl. Pour batter into the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of cakes comes out clean, about 25 minutes. Set aside cakes on wire racks to cool completely.
4. 4 Combine sugar, butter, lemon juice, 6 egg yolks, flour, and lemon zest in the top half of a double boiler. Cook, stirring constantly, over medium heat until mixture is thick enough to spread. Remove from heat and allow lemon curd to cool completely.
5. 5 Run a knife around the edges of the cake pans. Invert cakes; spread cooled lemon curd between cake layers.

Nutrition per serving