Lemon Cake with Strawberry Sauce
Source of Recipe
Active: 7 min/Total: 1 hr
List of Ingredients
2 pouches (6.5 oz each) lemon poppy seed muffin mix
1 box (10 oz) frozen strawberries in syrup, puréed in blender
1/2 cup bottled lemon curd
1. Heat oven to 375°F. Coat an 8 x 2-in. round cake pan with nonstick spray.
2. Put muffin mix in a bowl; stir in 1 1/4 cups water just until moistened (small lumps may remain). Spread evenly in pan.
3. Bake 25 to 28 minutes until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes before inverting cake on rack to cool completely.
4. Using a long serrated knife, split cake in half horizontally. Place bottom half on a plate; spread with lemon curd. Top with remaining cake. Serve with the puréed strawberries. Garnish with strawberries and confectioners’ sugar, if desired.