Raspberry Cake with Cream Cheese-Lemon Curd Frosting

We had been having beautiful Spring like weather here and we were going to be using our frying disc and making homemade fried chicken and onion rings outside and I thought it would be nice to actually have a dessert for once around here. This cake is super yummy and light and the frosting...well, it's to die for.

Raspberry Cake with Cream Cheese-Lemon Curd Frosting

Ingredients:

1 box of white cake mix

1 bag of frozen raspberries and their juice (thawed)

1 cup sour cream

1/3 cup oil

3 eggs

zest from half of a lemon

1 jar of lemon curd (had to make my own....recipe below)

2 packages of cream cheese

1 stick of butter

4 cups powdered sugar

Directions:
*Cake*
1. Empty box of cake mix into a mixing bowl, add raspberries, juices, sour cream, oil, eggs, and lemon zest. Mix with a mixer and bake for 25 minutes at 350F.

*Frosting*
1. Mix lemon curd, cream cheese, butter, and powdered sugar until light and fluffy.

Lemon Curd Ingredients:
5 egg yolks
1 cup sugar
1 stick of butter
2 large lemons, juiced and zested

Directions:
1. Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. 
2. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. 
3. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. 
4. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) 
5. Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. 
6. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. 
7. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.