Suburban Chef Barbie Hahn's Sunflower Triple lemon cake with lemon curd filling
Pre heat oven to 350 degrees
1 Duncan Hines Lemon Supreme cake mix
Zest of two lemons, set aside zest of one lemon for frosting
Juice of two lemons and water to equal 1 cup
1/3 cup canola oil
Spray and flour bundt pan
Breakstones Lemon curd
Sunflower for decorating ( you will need a small cup or glass that will fit in the hole in the bundt cake to hold water for the flower)
In a medium bowl, stir cake mix, eggs, lemon/water mixture, zest of one lemon and oil for 2 minutes.
Pour batter into prepared pan.
Remove half of lemon curd into a small bowl and mix vigorously to smooth out. Take a teaspoon and place teaspoons of curd directly in center of cake batter all around pan. Pull a butter knife through the curd to spread the curd into a line in the batter.
Bake cake for 38-43 minutes. Test with fork from side to see if done. You are testing from the side because the curd will be at the top of the cake and be on the toothpick when you pull it out. Let cake cool completely.
6 cups confectioners' sugar
Zest of other lemon
½ jar of lemon curd
1-5 tablespoons water
Ziplock bag with end cut off.
Mix sugar, zest, curd and 1 tablespoon water in medium bowl vigorously. Add one tablespoon of water at a time until you have a stiff frosting. If frosting becomes to runny add more sugar. You want the frosting to be thick enough to pipe a wide line without running.
Transfer frosting into ziplock bag and pipe stripes vertically down the cake around all sides. Let frosting set. Can put in refrigerator for 30 minutes to firm up if needed.
Put vase with water in center of cake and place sunflower in vase. You have just created a delicious desert and a wonderful centerpiece at the same time!
What a great hostess gift! Enjoy!