MAKES 1 (9 × 13-INCH) CAKE
Lemon is such a bright and fresh flavor, especially in the spring and summer. We love to serve Luscious Lemon Dump Cake out on the patio or terrace on a bright sunny day.
Preheat the oven to 350°F. Spray a 9 × 13-inch pan with nonstick cooking spray.
Pour the pudding mix into the prepared pan. Add ½ cup of the lemon curd and the milk. Whisk until the pudding is thick and creamy, about 2 minutes. Stir in the cake mix and blend until moistened. Spread the batter evenly in the pan. Using a teaspoon, dollop the remaining lemon curd in small spoonfuls evenly over the cake batter. Swirl with the tip of a table knife.
Bake for 40 to 45 minutes or until a wooden pick inserted in the center of the cake comes out clean. Allow the cake to cool.
MAKE THE GLAZE: In a small bowl, whisk together the confectioners’ sugar, lemon zest, and lemon juice. Drizzle over the cooled cake.
tip: When grating the lemon zest, grate just the outer, colored portion of the fruit. The white, or pith, is very bitter.