Lemon Curd Poke Cake
Description
This lemon curd poke cake frosted with whipped topping is made with a box mix for an easy dessert that's moist, delicious, and stress-free to make.
Ingredients
•
nonstick cooking spray
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1 (15 1/4 ounce) package lemon cake mix (such as Duncan Hines® Perfectly Moist Lemon Supreme)
•
1 cup water
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3 large eggs
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1/3 cup vegetable oil
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1 (11 ounce) jar lemon curd
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1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
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1 teaspoon lemon zest (optional)
Directions
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.