This cake has all of the flavors of tart lemon bars, but it’s much less fuss. I also like it because it’s made from ingredients I have in my pantry at all times so it’s a quick dessert that tastes like you’ve put hours into making a fluffy cake with surprise bites of tart lemon.
You can make this cake in a round cake pan to make it fancier but I like a traditional sheet cake and it’s easy to take to parties and cookouts in the sheet version.
1 box White Cake Mix – my mix called for 3 eggs, oil and water so you will need these ingredients on hand too.
1 jar of lemon curd – I always have lemon curd in my pantry because I love everything lemon.
Preheat oven to 350 degrees.
Prepare cake mix per box directions.
Spray pan with cooking spray and pour prepared cake mix into pan.
Microwave jar of lemon curd for 20 seconds just to make it a bit easier to work with. Drop spoons of the lemon curd on top of cake mixture using all but about 3 TBS.
Use a fork or a large tooth pick to swirl lemon into cake. Do not mix – only swirl.
Bake cake per cake mix directions.
Let cake cool for about 5 minutes and then spread remaining 3 TBS of lemon curd on the cake. Enjoy!