Lemon Cheese Cake

Name: Lemon Cheese Cake
Total time: 105
Yield: 12
Ingredients: 1 (18.25 ounce) package yellow cake mix; 1 cup milk; 1 (3.5 ounce) package instant vanilla pudding mix; 3 eggs; 0.33333298563957 cup vegetable oil; 1.5 cups white sugar; 1 cup butter; 1 cup fresh lemon juice; 6 egg yolks; 0.25 cup all-purpose flour; 4 tablespoons grated lemon zest

Recipe by Diane Pace from allrecipes.com

Dessert 2 Hr. 45 Mins.

Ingredients

12 servings

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1 (18.25 ounce) package yellow cake mix
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1 cup milk
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1 (3.5 ounce) package instant vanilla pudding mix
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3 eggs
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0.33333298563957 cup vegetable oil
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1.5 cups white sugar

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1 cup butter
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1 cup fresh lemon juice
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6 egg yolks
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0.25 cup all-purpose flour
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4 tablespoons grated lemon zest

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
Mix together cake mix, milk, instant vanilla pudding, 3 whole eggs, and oil in a large bowl. Pour batter into the prepared pans.
Bake in the preheated oven until a toothpick inserted into the center of cakes comes out clean, about 25 minutes. Set aside cakes on wire racks to cool completely.
Combine sugar, butter, lemon juice, 6 egg yolks, flour, and lemon zest in the top half of a double boiler. Cook, stirring constantly, over medium heat until mixture is thick enough to spread. Remove from heat and allow lemon curd to cool completely.
Run a knife around the edges of the cake pans. Invert cakes; spread cooled lemon curd between cake layers.