1 box lemon or yellow cake mix

2 cups lemon curd

1/2 cup vegetable oil

4 large eggs

1/2 cup milk

8 oZ sour cream

6 tablespoons freshly squeezed lemon juice (from about 2-3 lemons)

Butter and flour 2 loaf pans. Mix wet ingredients in one bowl and carefully combine the cake mix into the wet mixture. DO NOT over beat, or your cake will deflate.  Pour batter evenly between two loaf pans. Bake at 350 for 45-55 minutes, until golden in color or until a toothpick inserted in the middle of the cake comes
out clean. Allow to rest for 5 minutes; remove from pan. Cool on a cooling rack. Serve with a dollop of lemon curd on top. Or LEMON ICING: Beat 1/2 stick of room temperature butter, 2 cups powdered sugar, and 4 tbsp lemon juice until smooth and supple. Spread evenly on top of both cakes. Allow the glaze to harden up before slicing.

Lemon Curd:

1 ½ Cup sugar

3 Tablespoons cornstarch

3 Tablespoons flour

1 ½ Cups water

3 eggs

2 Tablespoons butter

½ teaspoons lemon peel

½ Cups lemon juice

Combine sugar, cornstarch and flour. Stir in water and cook over medium high heat until sugar dissolves and is thickened (12 minutes?). Remove from heat. Beat eggs and add 1/3 cup of the warm sugar mixture, a tablespoonful at a time, and stir into eggs until it warms up the eggs. (This keeps the eggs from curdling or turning into scrambled eggs!) Pour into sugar mixture and return to stove, bringing to gentle boil for 3 minutes. Remove from heat. Stir in remaining ingredients. (It was recommended by someone that we just combine all the ingredients at once and slowly heat until dissolved, and then bring to a gentle boil. I tried it and it worked perfectly! So much easier. )