Triple Lemon Poke Cake

5 from 2 votes

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!!

Course: Dessert

Keyword: dessert, lemon, lemon cake, poke cake

Servings: people

Calories: 362kcal

Author: Kelsey Byrnes

Ingredients

Cake

1 box lemon cake mix* + ingredients called for on the box

Lemon Curd

1 cup sugar
3 eggs
1 cup fresh squeezed lemon juice
1/2 cup butter melted

Topping

1 cup whipping cream
1/4 cup sugar
1 teaspoon lemon zest

Instructions

Cake

Prepare the cake mix in a 9x13 pan, according to the box instructions.
1 box lemon cake mix* + ingredients called for on the box

Lemon Curd

While the cake is baking, grab a medium sized microwave-safe bowl and whisk together the one cup of sugar and eggs until completely combined. Then whisk in the lemon juice and melted butter.
1 cup sugar, 3 eggs, 1 cup fresh squeezed lemon juice, 1/2 cup 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, sugar and lemon zest into a bowl and use a hand mixer (or a stand mixer) to beat until stiff peaks form.
1 cup whipping cream, 1/4 cup sugar, 1 teaspoon lemon zest
Spread the whipped topping 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.

*Feel free to use an 8 ounce tub of whipped cream (aka Cool Whip) in place of the homemade whipped cream. Stir in a little lemon zest and you're good to go!

**If your lemon curd isn't completely smooth, simply run it through a fine mesh sieve to remove any unwanted chunks.

Nutrition