Lemon-Jelly Bean Cake - Celebrate Magazine
INGREDIENTS
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2 (15.25-ounce) boxes white cake mix
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2 cups water
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2/3 cup butter, melted
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6 large eggs
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2 tablespoons fresh lemon zest
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1/2 cup fresh lemon juice
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1 tablespoon lemon extract
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2 (10-ounce) jars prepared lemon curd*
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Lemon Buttercream Frosting (recipe follows)
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Garnish: assorted pastel jelly beans
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Lemon Buttercream Frosting
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1 cup sugar
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1 tablespoon lemon zest
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4 egg whites
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1 cup unsalted butter, softened
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1 teaspoon vanilla extract
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1 teaspoon lemon extract
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