Lemon Curd Poke Cake
Ingredients
- nonstick cooking spray
- 1 (15.25 ounce) package lemon cake mix (such as Duncan Hines Perfectly Moist Lemon Supreme)
- 1 cup water
- 3 large eggs
- 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)
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan with nonstick cooking spray.
- Mix together cake mix, water, eggs, and oil in a large bowl until well blended. Pour into the prepared 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 cake with the handle of a wooden spoon, about 1/2 inch apart.
- Pour lemon curd over cake and spread with a spatula until absorbed into the holes. Refrigerate for 1 hour.
- Frost with whipped topping and sprinkle with lemon zest. Keep refrigerated until serving.
Source
Original recipe: View Original