1boxlemon cake mix* + ingredients called for on the box
1 c fresh squeezed lemon juice
Prepare the cake mix in a 9x13 pan, according to the box instructions.
While the cake is baking, grab a medium sized microwave-safe bowl and whisk together the 1 c sugar and eggs until completely combined. Then whisk in the lemon juice and melted butter.
Microwave on high in 1 minute intervals, stirring each time, for 2 minutes. Then microwave in 30 second intervals until the mixture has began to boil. When you take it out of the microwave to stir, you'll notice it has thickened slightly. Set aside.
When the cake comes out of the oven, immediately take a butter knife or meat fork and poke holes all around the cake.
Pour the warm lemon curd slowly over the entire cake, giving it time to soak into the holes a bit; refrigerate for at least 2 hours.
Once the cake has had enough time to cool, pour the whipping cream into a bowl and use a hand mixer (or a stand mixer) to beat until stiff peaks form.
Add the sugar and beat well. Fold in the lemon zest and spread over the cake. Top with yellow sprinkles and lemon slices, if desired.
*If you are unable to find lemon cake mix, yellow cake mix will work too. It won't be quite as lemon-y in the end, but will still have loads of lemon flavor!**You can make this 24 hours in advance. If you make it too much earlier than that, the whipped cream will begin to flatten a bit and get too soft.