Name: Lemon Curd Poke Cake
Prep time: 10 min
Cook time: 10 min
Yield: 16
Ingredients: Nonstick cooking spray -; Lemon cake mix (such as Duncan Hines® Perfectly Moist Lemon Supreme) - 1 (15.25 ounce) package; Eggs - 3 large; Water - 1 cup; Vegetable oil - ⅓ cup; Lemon curd - 1 (11 ounce) jar; Frozen whipped topping (such as Cool Whip®), thawed - 1 (8 ounce) container; Lemon zest (Optional) - 1 teaspoon

Ingredients for - Lemon Curd Poke Cake

1. Nonstick cooking spray

2. Lemon cake mix (such as Duncan Hines® Perfectly Moist Lemon Supreme) 1 (15.25 ounce) package

3. Eggs 3 large

4. Water 1 cup

5. Vegetable oil ⅓ cup

6. Lemon curd 1 (11 ounce) jar

7. Frozen whipped topping (such as Cool Whip®), thawed 1 (8 ounce) container

8. Lemon zest (Optional) 1 teaspoon

How to cook deliciously - Lemon Curd Poke Cake

1 . Stage

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

2 . Stage

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

3 . Stage

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 . Stage

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

5 . Stage

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

6 . Stage

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