This is a great cake to make at Easter or any special time. It includes a lemon curd recipe but you can use pre-made. If you do make the lemon curd yourself, allow three hours for it to set.
This is a great cake. The only adjustments I would make is to the frosting. I added yellow coloring to the icing. I would increase the frosting to allow for extra to pipe onto the cake to decorate it. A "crumb layer" is helpful when frosting this cake. Frost the cake very lightly and pay no attention to all the crumbs that will fall off the cake and mingle in the frosting. Refrigerate the cake for about a half an hour to let the icing firm up and then remove the cake and finish frosting the cake.....this way the crumbs stay in the first layer and will not ruin the look of the finished cake. - 16 Apr 2001 (Review from Allrecipes USA and Canada)
I've made this recipe a number of times and I always get rave reviews!! I have changed it a little: I have increased the filling ingredients by one-half and I've changed the cake by reducting the milk to 3/4 cup and adding 1/4 cup lemon juice. I love how lemony it is! - 13 Oct 2003 (Review from Allrecipes USA and Canada)
For someone that loves lemon everything, I found this recipe to be nothing short of exceptional! The flavor was so intense! Because I was in a hurry over the Memorial Day weekend I used a white cake mix but used 2 egg whites and 1 whole egg instead of only the 3 egg whites that the box recipe calls for. I also used store-bought lemon curd. I did make the included recipe for the lemon buttercream frosting, which was out of this world! I will definitely make this cake again and again. Everyone raved over it, and I was bummed that there were no leftovers! - 29 May 2007 (Review from Allrecipes USA and Canada)