![](https://cdn.statically.io/img/www.allrecipes.com/thmb/39zKHt4dj9e3T2CwbeMSHB83x2o=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7524650-369cf9d9bc364002abc81f1255470f94.jpg)
Ingredients
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1 (15.25 ounce) package yellow cake mix
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1 cup milk
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1 (3.5 ounce) package instant vanilla pudding mix
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3 large eggs
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⅓ cup vegetable oil
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1 ½ cups white sugar
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1 cup butter
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1 cup fresh lemon juice
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6 large egg yolks
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¼ cup all-purpose flour
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4 tablespoons grated lemon zest
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
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Mix together cake mix, milk, instant vanilla pudding, 3 whole eggs, and oil in a large bowl. Pour batter into the prepared pans.
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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.
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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.
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Run a knife around the edges of the cake pans. Invert cakes; spread cooled lemon curd between cake layers.
Nutrition Facts (per serving)
576 | Calories |
26g | Fat |
82g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 576 | |
% Daily Value * | |
Total Fat 26g | 33% |
Saturated Fat 12g | 59% |
Cholesterol 150mg | 50% |
Sodium 787mg | 34% |
Total Carbohydrate 82g | 30% |
Dietary Fiber 1g | 3% |
Total Sugars 65g | |
Protein 6g | 12% |
Vitamin C 10mg | 12% |
Calcium 129mg | 10% |
Iron 1mg | 8% |
Potassium 122mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.