Lemon Torte– An interesting recipe
Here’s an impressive dessert recipe using a boxed cake mix and homemade lemon curd.
Some people are intimidated by a cooked pudding like the lemon curd, but I worked on the recipe to make it fool-proof.
Give it a try!
Lemon Torte
Serves 10 – 12
For the cake:
• 1 18.25-oz box yellow cake mix
• 1 cup whole milk
• 1 stick butter (8 tablespoons), melted
• 3 large eggs
• 2 teaspoons pure vanilla extract
For the lemon curd:
• 3 large eggs
• 1 egg yolk
• 1 cup sugar
• 1 cup cornstarch
• Pinch salt
• 1 cup water
• 1 cup freshly squeezed lemon juice
• 2 tablespoons unsalted butter
• 2 teaspoons finely grated zest (from 1Ú2 large lemon)
Garnish
• 1 pint heavy whipping cream, whipped
• Fresh raspberries
To make cake
Preheat oven to 350 degrees. Grease and flour two nine-inch round cake pans.
Pour cake mix, milk, butter, eggs, and vanilla into a large mixing bowl. Beat with an electric mixer on low speed for 1 minute, then scrape down sides of bowl.
Mix at medium speed for 2 minutes longer until batter is thick.
Divide batter equally between the two pans and spread top evenly with a spatula.
Bake for 26-29 minutes or until cake springs back when lightly touched and starts pulling away from the sides of the pan.
