Fluffy Lemon Funfetti Cake

Birthday Cake time! Almond or lemon was requested, and I opted for the lemon.

Lemon Fluff Frosting (Recipe from Jamie @ Love Bakes Good Cakes)

1 cup (2 sticks) butter, softened
1 jar (7 oz.) marshmallow creme
2 cups powdered sugar
1 tsp. vanilla
1 tsp. lemon extract

Whip butter.

Mix in fluff.

Slowly add sugar.

Mix in vanilla and lemon until desired consistency.

Funfetti Layer Cake

White cake mix (3 egg whites, water, oil)
Sprinkles (2.5 oz ~ half a cup)
Lemon Curd (I used half a jar of Dickinson’s ~ 5 oz.)
Frosting (see above)

Prepare cake batter per the directions on the box.

Before pouring into your pans, mix in the sprinkles. Bake as directed. I used three 5 inch round pans.

Cool cakes. Pipe a circle of frosting around the top edge to hold in the curd. Gently spoon curd into center and spread out. You don’t need a lot, as it is very strong.

Layer your next cake on top and repeat. Layer your final cake over and freeze.

Remove from freezer once solid and layers aren’t sliding around. 1 hour is safe. Frost all sides with a very light, translucent crumb coat to seal in the crumbs. Chill in fridge before applying the final coat of frosting and decorating.

Eat!