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Lemon: Lemon Cake with Strawberry Sauce

Source of Recipe

womansday.com


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



Recipe

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 11/4 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.