LEMON CURD POKE CAKE

Lemon Curd Poke Cake image

A super easy recipe to make a delicious, moist, and lemony cake. For ease and convenience I made it with store-bought lemon curd but feel free to use homemade.

Provided by Yoly

Time 1h45m

Yield 16

Number Of Ingredients 8

Ingredients

nonstick cooking spray
1 (15.25 ounce) package lemon cake mix (such as Duncan Hines® Perfectly Moist Lemon Supreme)
3 large eggs
1 cup water
⅓ cup vegetable oil
1 (11 ounce) jar lemon curd
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 teaspoon lemon zest (optional)

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch cake pan with nonstick cooking spray.
Mix cake mix, eggs, water, and oil in a large bowl until well blended. Pour into the prepared cake pan.
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.
Poke holes into the top of the cake with the handle of a wooden spoon, about 1/2 inch apart.
Pour lemon curd over the cake and spread with a spatula until lemon curd is absorbed into the holes. Refrigerate for 1 hour.
Frost with whipped topping and sprinkle with lemon zest. Keep refrigerated until serving.

Nutrition Facts : Calories 230.8 calories, Carbohydrate 37.8 g, Cholesterol 56.5 mg, Fat 7.5 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 4.2 g, Sodium 223.8 mg, Sugar 26.2 g