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  Lemon Love Cake   Level: Intermediate Total: 10 min Prep: 10 min Yield: 6 to 8 servings   Ingredients   Cake:   1 store-bought pound cake ring   1 (10-ounce) jar lemon curd   1 cup frozen whipped topping, thawed Icing:   1 (1-pound) box powdered sugar   1/2 cup lemonade frozen concentrate, thawed   1 tablespoon lemon-flavoured gelatin powder                                                                                1/4 cup frozen whipped topping, thawed Guidelines To assemble the cake, start by levelling the larger end of the cake with a serrated kn...

    Lemon Love Cake Level: Easy Total: 1 hr 55 min (includes cooling time) Active: 25 min Yield: 15 slices Ingredients Unsalted butter, for greasing All-purpose flour, for dusting One 16.5-ounce package of lemon cake mix 1 lemon, zested and juiced One 32-ounce container part-skim ricotta Two 8-ounce containers mascarpone 4 large eggs 3/4 cup sugar 1 teaspoon vanilla extract 1 cup whole milk One 3.4-ounce package of lemon instant pudding mix, such as Jell-O Directions 1. Preheat the oven to 350 degrees F. Grease a 13-by-9-inch baking pan with butter and dust with flour. 2. Prepare the cake mix according to package directions, then add 2 tablespoons of lemon juice. Pour the batter into the prepared baking pan and set aside. 3. Beat the ricotta, lemon zest, and 4 ounces of the mascarpone with an electric mixer on medium-low speed until smooth. Add the sugar and vanilla; beat until smooth. Add the eggs, one at a time, beating after each addition until just combined. Gently spr...