Table of Contents
To make the filling: Stir together the pastry cream mix and the milk until blended, about 1 minute, then beat until thick, about 2 to 3 minutes longer. Stir the lemon curd into the prepared pastry cream until evenly blended. Cover the lemon pastry cream, and refrigerate for 2 to 3 hours until firm.
Combine all cake ingredients except lemon zest and lemon curd in an oversized microwave-safe mug. Mix with a small whisk until batter is smooth. Add lemon zest and lemon curd and mix until batter is smooth. Cook in microwave for about 1 minute.
Preheat the oven to 350°F. Lightly grease and flour (or line with parchment) two 8″ square pans, or two 9″ round pans. To make the cake: Beat the butter, sugar, and oil until the mixture lightens in color and texture, 2 to 3 minutes at medium speed. Beat in the baking powder, salt, cake enhancer, and vanilla extract.
To make the cake: Beat the butter, sugar, and oil until the mixture lightens in color and texture, 2 to 3 minutes at medium speed. Beat in the baking powder, salt, cake enhancer, and vanilla extract.
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