Lemon Curd Poke Cake

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.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 231 Calories

Ingredients

• ⅓ cup vegetable oil
• 1 cup water
• 3 large eggs
• nonstick cooking spray
• 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
• 1 teaspoon lemon zest (Optional)
• 1 (11 ounce) jar lemon curd

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch cake pan with nonstick cooking spray.

Step 2

Mix cake mix, eggs, water, and oil in a large bowl until well blended. Pour into the prepared cake pan.

Step 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.

Step 4

Poke holes into the top of the cake with the handle of a wooden spoon, about 1/2 inch apart.

Step 5

Pour lemon curd over the cake and spread with a spatula until lemon curd is absorbed into the holes. Refrigerate for 1 hour.

Step 6

Frost with whipped topping and sprinkle with lemon zest. Keep refrigerated until serving.