LEMON CURD CAKE

By LLRedd

Rich Lemony Texture

Ingredients

• 1 cup BUTTER, softened
• 3 cups SUGAR
• 6 ea EGGS
• 1/4 tsp BAKING SODA
• 1/4 tsp SALT
• 1/2 cup LEMON JUICE
• 1 + cup SOUR CREAM
• 2 1/4 cups FLOUR
• 1-10oz jar LEMON CURD
• 8 oz COOL WHIP, thawed
• ±1/2 cup SOUR CREAM
• To Taste LEMON ZEST
• 1 pint Fresh BLUEBERRIES, washed and drained, opt.

Preparation

Step 1

MaryAnn Cake Pan: Prepare with non-stick cooking spray.
NOTE: Can use a Bundt Cake Pan.

1. Using electric mixer, cream BUTTER and SUGAR.
2. Mix in EGGS, BAKING SODA, SALT, LEMON JUICE, SOUR CREAM, and FLOUR.
3. Pour into prepared MaryAnn Cake Pan.
4. BAKE @ 300° for 1 hour / 35 minutes.
5. Cool on Wire Rack for 30 minutes before removing from pan.

6. Fill Center “Well” with LEMON CURD: NOTE: If use a Bundt Cake Pan, fill center with Lemon Curd.
7. Spread COOL WHIP combined with SOUR CREAM over Lemon Curd.
8. Garnish with LEMON ZEST.

OPTIONAL: Top with Fresh BLUEBERRIES
(Any berries in season will work.)

Keep Refrigerated.