This dense and absolutely delicious cake will have everyone asking you for the recipe from the very first bite! Not only is the zesty flavour of this cake completely addictive but the recipe is unbelievably simple too.

You can use some pantry staples to whip up this easy dessert and prepare it in just 10 easy minutes, meaning its very likely that this lemon cake will become one of the best after dinner treats you’ll ever try!

Ingredients

• 470g packet moist vanilla cake with icing
• 2 eggs
• 200g cream cheese, softened
• 1/3 cup lemon curd
• 1/3 cup icing sugar mixture

Method

1. Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm round (base) cake pan. Line base and side with baking paper.
2. Using an electric mixer, beat cake mix, eggs, 125g cream cheese and 1/4 cup water for 2 minutes or until smooth. Pour mixture into prepared pan. Level top with a spatula. Bake for 35 to 40 minutes or until a skewer inserted into centre of cake comes out clean. Stand cake in pan for 5 minutes. Turn, top‑side up, onto a wire rack.
3. While cake is warm, push the end of a wooden spoon into the top of cake to make deep holes, about 2cm apart, being careful not to push the whole way through the cake. Cool completely.
4. Using an electric mixer, beat remaining cream cheese until light and fluffy. Add lemon curd. Beat until well combined. Spoon mixture into a snap-lock bag. Snip off 1 corner. Pipe cream cheese mixture into holes in cake. Stand for 2 minutes. Pipe more mixture into holes, if necessary. Thinly spread cake top with any remaining cream cheese mixture. Refrigerate for 10 minutes.
5. Whisk icing sachet with icing sugar and 1 tablespoon hot water until smooth and just spreadable, adding a little extra hot water if needed. Spread icing over top of cake. Refrigerate for 20 minutes. Serve.