Michelle G. Davis, Cleveland, Tennessee
Recipe by Oxmoor House July 2004


Recipe Summary

25 mins
30 mins
1 hr 40 mins
2 hrs 35 mins
Makes 12 to 15 servings


Ingredient Checklist


Instructions Checklist
  • Prepare Lemon Curd.

  • Beat cake mix and next 4 ingredients in a large bowl at low speed with an electric mixer until combined; increase speed to medium, and beat 2 minutes. Pour batter into 2 greased and floured 9-inch round cakepans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire rack.

  • Beat whipping cream at high speed with an electric mixer until foamy; gradually add 3 tablespoons sugar, beating until soft peaks form. Gradually add sour cream, beating until mixture is spreading consistency. Chill at least 30 minutes.

  • Combine hot water, 1/3 cup sugar, and lemon juice in a small bowl, stirring until sugar is dissolved.

  • Place 1 cake layer on a cake plate; use a wooden pick to poke holes in cake 1/2-inch apart. Slowly pour half of sugar syrup mixture over cake layer until liquid is absorbed. Spread 1 cup Lemon Curd over layer. Top with remaining cake layer; use a wooden pick to poke holes in cake 1/2-inch apart. Pour remaining syrup over layer, and top with remaining Lemon Curd, leaving a 1 1/2-inch border around edge of cake. Spread sour cream frosting on sides of cake, and on 1 1/2-inch border around top edge of cake, leaving Lemon Curd visible. Chill at least 1 hour before serving. Store in refrigerator.

  • *For testing purposes only, we used Betty Crocker SuperMoist Cake Mix.


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