Lemon Cheese Cake

Recipe View 5 mins Preheat: Preheat your oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans to ensure easy release. (5 minutes)

Recipe View 5 mins Combine Cake Batter: In a large mixing bowl, combine the yellow cake mix, milk, instant vanilla pudding mix, 3 whole eggs, and vegetable oil. Mix until just combined, being careful not to overmix. (5 minutes)

Recipe View 25 mins Bake the Cakes: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, approximately 25 minutes. (25 minutes)

Recipe View 10 mins Cool the Cakes: Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes before inverting them onto wire racks to cool completely. (10 minutes)

Recipe View 5 mins Prepare Lemon Curd: In a double boiler (or a heatproof bowl set over a simmering pot of water), combine the granulated sugar, cubed butter, fresh lemon juice, 6 egg yolks, all-purpose flour, and lemon zest. (5 minutes)

Recipe View 15 mins Cook the Curd: Cook, stirring constantly, over medium heat until the mixture thickens enough to coat the back of a spoon. This should take about 10-15 minutes. Ensure the water in the double boiler doesn't touch the bottom of the bowl. (15 minutes)

Recipe View 30 mins Cool the Curd: Remove the lemon curd from the heat and allow it to cool completely. As it cools, it will thicken further. (30 minutes)

Recipe View 10 mins Assemble the Cake: Once the cakes and lemon curd are completely cool, level the cake layers if necessary. Place one cake layer on a serving plate, and spread a generous layer of the cooled lemon curd over the top. Repeat with the remaining cake layers, finishing with a layer of lemon curd on top. (10 minutes)

Recipe View 30 mins Chill: Refrigerate the assembled cake for at least 30 minutes to allow the lemon curd to set before serving. (30 minutes)