• 8servings
  • 67minutes

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Nutrition Info . . .

MineralsSelenium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 package(s) (6 1/2 oz each) lemon poppy seed muffin mix

  2. 1 box(es) (10 oz) frozen strawberries in syrup , pureed in blender

  3. 1/2 cup(s) bottled lemon curd

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F. Coat an 8 x 2-in. round cake pan with nonstick spray.

  2. Put muffin mix in a bowl; stir in 11/4 cups water just until moistened (small lumps may remain). Spread evenly in pan.

  3. Bake 25 to 28 minutes until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes before inverting cake on rack to cool completely.

  4. Using a long serrated knife, split cake in half horizontally. Place bottom half on a plate; spread with lemon curd. Top with remaining cake. Serve with the puréed strawberries. ­Garnish with strawberries and confectioners' sugar, if desired.


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