Lemon Poke Cake
User Reviews
4.7
21 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
5 hrs
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Total Time
5 hrs 55 mins
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Servings
12
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Course
Cake
Lemon Poke Cake
Report
A moist lemon cake is topped with tart lemon curd and whipped topping for an easy and delicious lemon poke cake that is fit for any season.
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Ingredients
For the cake
- 1 package lemon cake mix 15.25 ounces
- 1 package instant lemon pudding mix 3.4 ounces
- ¾ cup sour cream
- ¾ cup vegetable oil
- 3 large eggs lightly beaten
- 2 teaspoons pure vanilla extract
- ½ cup warm water
For the filling
- ⅔ cup granulated sugar
- 2 large eggs
- zest of 2 lemons
- ⅔ cup freshly squeezed lemon juice
- 5 ⅓ tablespoons unsalted butter melted (⅓ cup)
For the topping
- 8 ounces frozen whipped topping thawed (Truwhip or Cool Whip)
- lemon zest or slices for garnish optional
Instructions
- Preheat oven to 350°F and line a 9x13-inch pan with parchment paper or spray with non-stick cooking spray.
- In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake mix, pudding mix, sour cream, oil, eggs, vanilla, and water on medium speed until well combined, about 2 minutes. Be sure to scrape the bottom of your bowl as needed.
- Spoon batter into the prepared pan and use an offset spatula or spoon to spread the batter into an even layer.
- Bake in preheated oven for 35-40 minutes, or until golden brown and the top of the cake springs back when lightly touched.
- While the cake is baking, make the filling: In a large microwave-safe bowl, whisk together the sugar and eggs until smooth and light in color. Whisk in the lemon zest, lemon juice, and melted butter until well combined.
- Microwave on high in 1-minute increments for 4-5 minutes total, whisking after each minute, until the curd has thickened and coats the back of a spoon. Towards the end, you may want to microwave in 30-second intervals, depending on your microwave.
- Use a spatula to push the curd through a fine mesh strainer into a bowl or measuring cup. Set aside.
- When the cake is finished baking, allow to cool for 10 minutes. Using a smoothie straw or the handle of a wooden spoon, poke holes across the cake, spaced every inch or so, halfway into the cake.
- Pour the lemon curd evenly over the cake, smoothing it with a spatula and making sure it gets into the holes. Allow cake to cool completely.
- Evenly spread the whipped topping onto the cake. Cover and chill for at least 4 hours. If desired, top with lemon zest or lemon slices before serving.
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
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