Lemon Layer Cake

Lemon Layer Cake

1 lemon cake mix

8 oz. container of sour cream
1/2 cup warm water
1/2 cup vegetable oil
1 pkg. instant pudding (lemon)
3 eggs

Lemon Curd ( I can usually find this at Trader Joe's)

Stabilized Whipped Cream

1 pkg Instant pudding (vanilla or lemon flavor)

1 pint Heavy Whipping Cream

 - Add 1 TBS instant pudding per 1 cup heavy cream and whip.

Directions: Combine cake mix, sour cream, water, oil, pudding mix and eggs. Beat well.  Pour into 2 greased cake rounds. Bake at 350 until cake tests done, approx. 30-40 minutes. Let cake cool for 10 minutes and turn out.  Cover cake with plastic wrap and place in freezer for an hour, if possible freeze overnight.  Unwrap and cut frozen rounds in half to create 4 layers. Stack layers on top of one another spreading lemon curd and stabalized whip cream in between each layer.  Frost  outside of cake with stabelized whip cream.