Step 1

Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm round (base) cake pan. Line base and side with baking paper.

Step 2

Using an electric mixer, beat cake mix, eggs, 125g cream cheese and 1/4 cup water for 2 minutes or until smooth. Pour mixture into prepared pan. Level top with a spatula. Bake for 35 to 40 minutes or until a skewer inserted into centre of cake comes out clean. Stand cake in pan for 5 minutes. Turn, top‑side up, onto a wire rack.

Step 3

While cake is warm, push the end of a wooden spoon into the top of cake to make deep holes, about 2cm apart, being careful not to push the whole way through the cake. Cool completely.

Step 4

Using an electric mixer, beat remaining cream cheese until light and fluffy. Add lemon curd. Beat until well combined. Spoon mixture into a snap-lock bag. Snip off 1 corner. Pipe cream cheese mixture into holes in cake. Stand for 2 minutes. Pipe more mixture into holes, if necessary. Thinly spread cake top with any remaining cream cheese mixture. Refrigerate for 10 minutes.

Step 5

Whisk icing sachet with icing sugar and 1 tablespoon hot water until smooth and just spreadable, adding a little extra hot water if needed. Spread icing over top of cake. Refrigerate for 20 minutes. Serve.