This lemon curd poke cake is a super easy recipe to make and turns out delicious and moist. For ease and convenience, I made it with store-bought lemon curd, but feel free to use homemade.
Ingredients
- nonstick cooking spray
- 1 package lemon cake mix , 15.25 ounce
- 1 cup water
- 3 large eggs
- 0.33 cups vegetable oil
- 1 jar lemon curd , 11 ounce
- 1 container frozen whipped topping , 8 ounce
- 1 teaspoon lemon zest , optional
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan with nonstick cooking spray.
-
2
Mix together cake mix, water, eggs, and oil in a large bowl until well blended. Pour into the prepared pan.
-
3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 27 minutes. Transfer cake to a wire rack and cool for 15 minutes.
-
4
Poke holes into the top of cake with the handle of a wooden spoon, about 1/2 inch apart.
-
5
Pour lemon curd over cake and spread with a spatula until absorbed into the holes. Refrigerate for 1 hour.
-
6
Frost with whipped topping and sprinkle with lemon zest. Keep refrigerated until serving.
Nutrition Facts
Per serving
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