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Lemon Cake with Lemon Filling and Lemon Butter Frosting

Reviewed: Apr. 30, 2013
This is certainly one of the best cakes I have ever tried. I didn't have time to refrigerate any of it for 3 hours, so I used lemon curd from England for the filling. The cake was amazing. I also added lemon zest to the cake and a box of dry vanilla pudding mix. I kept the icing as it is originally. I'd make it with the described filling if I didn't have excellent lemon curd. The resulting cake is small, but just right for eating up in a few days.
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