Imagine a dessert that's like a party in your mouth - bursting with vibrant colors, tangy lemon flavor, and a sprinkle of pure joy! This Lemon Funfetti Cake is not just a dessert; it's an experience that will transform your ordinary day into an extraordinary celebration. Perfect for birthdays, brunches, or those moments when you need a slice of happiness, this cake promises to deliver sunshine on a plate with its playful rainbow sprinkles and zingy lemon curd.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 box lemon cake mix
- 1/2 cup rainbow sprinkles
- 1 cup water
- 1/3 cup vegetable oil
- 3 eggs
- 1/2 cup lemon curd
- 1 cup whipped cream for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper for easy removal.
- In a large mixing bowl, combine the lemon cake mix, water, vegetable oil, and eggs. Use an electric mixer to blend ingredients on medium speed for 2-3 minutes until smooth and well incorporated.
- Gently fold in the rainbow sprinkles, being careful not to overmix to prevent color bleeding. The sprinkles should be evenly distributed throughout the batter.
- Pour the cake batter into the prepared cake pan, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 25-30 minutes. To check doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely, which takes approximately 1 hour.
- Once the cake is completely cooled, use a serrated knife to level the top if needed for an even surface.
- Spread lemon curd evenly over the top of the cake, allowing it to slightly drip down the sides for a rustic look.
- Just before serving, top the cake with freshly whipped cream, creating decorative swirls or peaks.
- Optional: Garnish with additional rainbow sprinkles or lemon zest for extra decoration and flavor.
- Slice and serve immediately. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips
- Room Temperature Matters: Ensure your eggs and other liquid ingredients are at room temperature for a smoother, more even cake batter.
- Sprinkle Technique: Add sprinkles gently and fold them in quickly to prevent color bleeding. Use jimmies or nonpareils for the best visual effect.
- Don't Overmix: Mix cake batter just until ingredients are combined to keep the cake light and fluffy.
- Cooling is Crucial: Allow the cake to cool completely before adding lemon curd and whipped cream to prevent melting.
- Whipped Cream Tip: For the most stable whipped cream, chill your mixing bowl and whisk beforehand.
- Make Ahead: This cake tastes even better the next day, so consider preparing it in advance for events or gatherings.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 4g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 55mg
