• 1 box white or lemon cake mix
  • 1 small box  instant lemon pudding mix
  • 4 eggs
  • 1 cup sour cream (or you may use plain yogurt or vanilla yogurt)
  • 1/2 cup water
  • 1/2 cup vegetable oil

Preheat oven to 350.  You may either make this as a layer cake, with the lemon curd filling; or in a bundt pan, with lemon curd served on the side.  Grease either 3 (9 inch) pans or your bundt pan.  Mix cake mix, pudding, eggs, sour cream, water and vegetable oil in a large mixing bowl.  Blend well on low for about 1 minute.  Using a rubber spatula, scrape the sides of your bowl down to ensure all ingredients are well incorporated.  Measure 1 cup batter into all three pans or pour into bundt pan.  Bake 25 minutes (for the three) or 45 to 50 minutes for the bundt pan.  Allow to cool.  Spread lemon curd between layers, and in the center of top layer.  You may frost with a thawed, frozen whipped topping; a Southern Boiled Frosting, or no frosting at all, which is how I like it!


  • 4 lemons
  • 1 cup sugar
  • 4 eggs
  • 1 stick of butter, cut into pieces

With a lemon zester, remove the zest from the lemons, and squeeze enough juice to make ½ cup, removing any seeds.  Whisk eggs and sugar together in a metal bowl and place over simmering water in a saucepan.  Add lemon zest and juice, whisking to combine, about 10 minutes.  (It will turn into a pretty, yellow color, and will coat the back of a spoon, and you know it is ready).  Remove the bowl, turn off the heat, and slowly add the butter, a piece at a time, stirring until each piece is melted.