Ingredients
1 (14.25 oz) white cake mix
1 cup buttermilk, room temperature
3 eggs
½ cup butter, melted
3 tablespoons lemon zest
Frosting
¾ cup butter, room temperature
12 oz cream cheese
1 teaspoon vanilla
3-3 ½ cups powdered sugar
1 ½ tablespoons lemon zest
1 (12 oz) jar lemon curd.
Preparation
Preheat oven to 350 degrees F and grease a 9×13-inch.
In a large bowl, mix together butter, buttermilk, and eggs until light and smooth. Slowly add in cake mix then fold in lemon zest.
Transfer batter to the prepared baking dish and bake for 25-30 minutes, or until an inserted toothpick comes out clean.
Allow cake to cool.
Frosting: Add butter, cream cheese, and vanilla to a large bowl and mix until light and smooth.
Slowly add in powdered sugar until well combined, then mix in lemon zest.
Once the cake has fully cooled, use a wooden spoon handle (or other dowel) to poke holes in the surface of the cake.
Spoon lemon curd into a piping bag, or ziplock with the corner cut off, and fill each hole with lemon curd.
Spread cream cheese frosting over cake, then spoon remaining lemon curd on top. Use a knife to carefully swirl the frosting and lemon curd together in a marbled pattern.
Chill cake until ready to serve.
