Triple Lemon Poke Cake
Every aspect of this cake is vibrant and lemony! With a flavorful base, tangy filling, and sweet homemade whipped topping, this dessert is sure to be a hit!!
Ingredients
Cake
- 1 box lemon cake mix* + ingredients called for on the box
Lemon Curd
- 1 c sugar
- 3 eggs
- 1 c fresh squeezed lemon juice
- ½ c butter melted
Topping
- 1 c whipping cream
- ¼ c sugar
- 1 teaspoon lemon zest
Instructions
Cake
- Prepare the cake mix in a 9x13 pan, according to the box instructions.
Lemon Curd
- While the cake is baking, grab a medium sized microwave-safe bowl and whisk together the 1 c sugar and eggs until completely combined. Then whisk in the lemon juice and melted butter.
- Microwave on high in 1 minute intervals, stirring each time, for 2 minutes. Then microwave in 30 second intervals until the mixture has began to boil. When you take it out of the microwave to stir, you'll notice it has thickened slightly. Set aside.
- When the cake comes out of the oven, immediately take a butter knife or meat fork and poke holes all around the cake.
- Pour the warm lemon curd slowly over the entire cake, giving it time to soak into the holes a bit; refrigerate for at least 2 hours.
Topping
- Once the cake has had enough time to cool, pour the whipping cream into a bowl and use a hand mixer (or a stand mixer) to beat until stiff peaks form.
- Add the sugar and beat well. Fold in the lemon zest and spread over the cake. Top with yellow sprinkles and lemon slices, if desired.
Notes
*If you are unable to find lemon cake mix, yellow cake mix will work too. It won't be quite as lemon-y in the end, but will still have loads of lemon flavor!
**You can make this 24 hours in advance. If you make it too much earlier than that, the whipped cream will begin to flatten a bit and get too soft.