All-New Cake Mix Doctor - Anne Byrn [121]
serves:
16 to 20
prep:
15 minutes
bake:
30 to 35 minutes
cool:
1 hour and 25 minutes
For the cake
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 package (18.25 ounces) plain lemon or yellow cake mix
11/3 cups water
1/3 cup lemon curd (from a 10-ounce jar)
1/3 cup vegetable oil
3 large eggs
For the topping
1 cup heavy (whipping) cream, chilled (see Note)
1 tablespoon confectioners’ sugar
2/3 cup lemon curd, or the remainder from the 10-ounce jar (see above)
Recipe Reminders
MADE FOR
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PREP NOTES
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SPECIAL TOUCHES
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1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13 by 9–inch metal cake pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.
2. Place the cake mix, water, 1/3 cup of lemon curd, oil, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the batter is thick and well combined, 1½ minutes longer, scraping down the side of the bowl again if needed. Pour the batter into the prepared cake pan, smoothing the top with the rubber spatula, and place the pan in the oven.
3. Bake the cake until the top has turned golden brown and springs back when lightly pressed with a finger, 30 to 35 minutes. Transfer the cake pan to a wire rack and let the cake cool to room temperature, 25 minutes.
4. Make the topping: Place a clean large mixing bowl and electric mixer beaters in the refrigerator to chill.
5. When the cake has cooled, remove the bowl and beaters from the refrigerator. Beat the cream on high speed until stiff peaks form, 2 minutes. Fold in the confectioners’ sugar and the 2/3 cup of lemon curd. Spoon the topping on top of the cooled cake and spread it out evenly with a rubber spatula. Cover the cake pan with plastic wrap or the plastic top of the pan and place the cake in the refrigerator to chill for at least 1 hour before slicing and serving the cake.
Keep It Fresh! Store this cake, covered with plastic wrap or the plastic lid of the cake pan, in the refrigerator for up to five days. Freeze the unfrosted cake in the pan, covered with aluminum foil, for up to three months. Let the cake thaw overnight on the counter, then spread the top evenly with the topping and serve.
Note: If you are in a big hurry, substitute 8 ounces of thawed frozen whipped topping for the whipped cream and confectioners’ sugar.
A Patriotic Lemon Flag Cake
Bake the Lemon Curd Icebox Cake as suggested. After letting it cool in the pan for fifteen minutes, you can turn the cake out of the pan onto a long platter, or you can leave it in the pan and let it cool completely, twenty minutes. Either way, frost the cooled cake with the topping and chill. Then, no more than one hour before serving, here’s how to turn it into a flag cake.
You’ll need:
1 frosted Lemon Curd Icebox Cake (page 265)
2 pints fresh strawberries, rinsed, patted dry, hulled, and sliced lengthwise
1 pint fresh blueberries, rinsed and patted dry
Make sure the cake is frosted evenly. Arrange 50 blueberries in the top