Lemon Curd Cake with Chantilly Whipped Cream

simple recipe you can try using cake mix, lemon curd, and Chantilly whipped cream:

Lemon Curd Cake with Chantilly Whipped Cream

Ingredients:

1. For the Cake:

   • 1 box of your favorite white or lemon cake mix (plus ingredients as per the package instructions, typically water, oil, and eggs)

2. For the Lemon Curd:

   • 1/2 cup fresh lemon juice (about 2-3 lemons)

   • 1/2 cup sugar

   • 3 large eggs

   • 1/4 cup unsalted butter

   • Zest of 1 lemon (optional, but adds extra flavor)

3. For the Chantilly Whipped Cream:

   • 1 cup heavy whipping cream

   • 1/4 cup powdered sugar

   • 1 teaspoon vanilla extract

Instructions:

1. Make the Cake:

   • Preheat the oven as per the instructions on your cake mix box.

   • Prepare the cake mix according to the instructions and bake in two round cake pans (or a single pan, if you prefer).

   • Let the cakes cool completely before assembling.

2. Make the Lemon Curd:

   • In a saucepan, whisk together the lemon juice, sugar, and eggs. Cook over medium heat while whisking constantly.

   • Once the mixture thickens (around 8-10 minutes), remove from heat.

   • Add the butter and lemon zest (if using), stirring until smooth. Let it cool.

3. Make the Chantilly Whipped Cream:

   • Chill a mixing bowl and beaters in the freezer for 15-20 minutes.

   • Once chilled, pour the heavy whipping cream into the bowl, add powdered sugar and vanilla extract.

   • Beat on medium speed until soft peaks form (about 2-3 minutes).

4. Assemble the Cake:

   • Slice the cooled cakes in half horizontally if you’d like a layered effect (optional).

   • Spread a generous amount of lemon curd on the top of the first layer.

   • Place the second layer of cake on top, then spread the Chantilly whipped cream generously over the top and sides of the cake.

   • For a pretty presentation, you can garnish with some extra lemon zest or fresh berries.