LEMON SUNSHINE CAKE 3 WAYS
This versatile cake can be made as a traditional bundt cake, mini cakes, or lemon parfaits!
Equipment
- Bundt pan
- mini bundt pan
- parfait glasses
Ingredients
- 1 box Lemon cake mix
- 1 box lemon pudding mix
- 1 cup sour cream
- 1/2 cup milk
- 8 Tbsp unsalted butter, melted
- 4 large eggs
- 1 lemon for zest
- lemon curd
- cream cheese or buttercream icing*
- white chocolate chips or curls
- Cool Whip thawed, for parfaits
Instructions
- Combine cake mix with pudding mix, sour cream, milk, butter and eggs and mix according to cake directions on box. Prepare your pan by spraying with baking spray. Fill pan with batter, filling cupcake pans only 2/3 full.
- Bake according to package directions for the size and type of pan you are using. Let cake cool and then remove from pan. Let cake/cakes cool further.
Lemon Curd
- Split cake or cakes into layers and spread bottom layer with a generous spread of lemon curd. Replace top
Icing
- Ice top of cake or cakes with white icing and garnish with fresh lemon zest and white chocolate curls or chips
Parfaits
- Cut cake into cubes and layer in a glass or jar with cake, lemon curd, white chocolate chips and top with Cool Whip
Notes
*I used canned icing but you can make your own buttercream if preferred