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Lemon Curd Poke Cake
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
105 minutes
Easy lemon curd poke cake with whipped topping, using a box mix for a stress-free, moist, and delicious dessert.
Ingredients:
  • nonstick cooking spray
  • 1 (15.25 ounce) package lemon cake mix (such as Duncan Hines® Perfectly Moist Lemon Supreme)
  • 3 large eggs
  • 0.3333333 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)
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) while you generously grease a 9x13-inch cake pan with nonstick cooking spray.
  • Combine cake mix, water, eggs, and oil in a large bowl until thoroughly mixed. Transfer the batter into the prepared pan.
  • Bake in the preheated oven for 20 to 27 minutes until a toothpick inserted into the center comes out clean. Then, transfer the cake to a wire rack and let it cool for 15 minutes.
  • Use the handle of a wooden spoon to create evenly spaced holes about 1/2 inch apart on the top of the cake.
  • Drizzle the zesty lemon curd over the cake, ensuring it seeps into every hole. Chill in the refrigerator for 1 hour.
  • Top with fluffy whipped topping and a generous sprinkle of fragrant lemon zest. Chill in the refrigerator until ready to enjoy.

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