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BySusan Buonpane
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Easy Lemon Poke Cake with a Lemon Curd Filling – very moist! This easy to make decadent cake is from a Duncan Hines box cake mix recipe. The perfect dessert for any occasion!
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My Lemon Poke Cake is quick and decadent. Very moist, with a lemony curd for that extra zing. It’s great for summer and absolutely perfect for a potluck dessert!
I don’t know if you’re a lemon lover like I am, but if you are – you’re going to LOVE this recipe. It’s simple – very moist, and made from an easy to find Duncan Hines box cake mix.
If you’re looking for a quick and easy way to make a decadent cake that your friends will be begging you to share, look no further. This Easy Lemon Poke Cake with a Lemon Curd Filling is sure to be a hit.
Why Bake a Lemon Poke Cake for a Party
Do you love cupcakes and just cake in general but do not have the time to bake and decorate cupcakes for a party? I love to take fancy recipes and make them simple and easy for busy moms.
I had a church party to attend and was assigned dessert with no time for fancy cupcakes. I wanted to make a 13×9 cake but just a plain box mix cake topped with canned frosting. As it was a ladies’ party I wanted something light and spring, so lemon sounded perfect.
So I took a lemon cake mix, and make it extra special by making it a poke cake. But not with jello that would be boring so I had a jar of delicious lemon curd to use as the filling for the pokes in the cake. I added an easy frosting with a container of Cool Whip and some beautiful lemons for decorations.
Wow was it a hit, the ladies even wanted to get the recipe so, a blog post was born. The cake was everything I wanted, easy, quick, extra fancy, light, and delicious with the sweetness and tartness of the lemon, and rave reviews!
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Ingredients for Easy Lemon Poke Cake with Lemon Curd Filling
- Lemon Cake mix, Ducan Hines Lemon Supreme
- 1 cup water
- 3 large eggs
- 1/3 cup vegetable oil
- 8 oz jar of Lemon Curd, Bonne Maman
- 1 tablespoon fresh lemon juice
- Zest of 1/2 a lemon
- Cool Whip, 16 oz (you will have some leftover)
- Lemon slices
How to Make a Lemon Poke Cake
- What makes this recipe so simple is a Duncan Hines Signature Perfectly Moist Lemon Supreme Cake mix. The mix calls for 1 cup water, 3 large eggs 1/3 cup of vegetable oil. After mixing pour in a prepared with spray oil a 13×9 pan and bake for 21-26 minutes at 350°.
- While the cake is in the oven take the jar of lemon curd (there are a lot of options in your store or found here) and heat with 1 tablespoon of fresh lemon juice and the lemon zest of 1/2 a lemon to warm.
- When the cake is done and a toothpick comes out clean take a wooden or plastic spoon and poke holes in the cake.
- Take the warm lemon filling and pour it over the came, spreading to cover the whole cake.
- Cover with plastic wrap and put in the refrigerator for 2 hours.
- Remove from the fridge and frost with Cool Whip (you can make fresh whipping cream if you have the time)
- Wash a fresh lemon and slice think and decorate the top of the cake.
- Return to the refrigerator until you are ready to serve.
Easy Box Cake Mix Lemon Poke Cake – with Lemon Curd Filling
- Author: Susan
- Yield: 12 1x
Description
Easy Lemon Poke Cake with a Lemon Curd Filling – very moist! This easy to make decadent cake is from a Duncan Hines box cake mix recipe. The perfect dessert for any occasion!
Ingredients
Units Scale
- Lemon Cake mix, Ducan Hines Lemon Supreme
- 1 cup water
- 3 large eggs
- 1/3 cup vegetable oil
- 8 oz jar of Lemon Curd, Bonne Maman
- 1 tablespoon fresh lemon juice
- Zest of 1/2 a lemon
- Cool Whip, 16 oz (you will have some leftover)
- Lemon slices
Instructions
- Add to a stand mixer or a large bowl with a hand mixer the cake mix, eggs, water, and oil. Mix on low for 30 seconds and then 2 minutes on medium.
- Prepare a 13×9 baking pan with spray oil. Add the cake mix to the baking pan and bake at 350° F for 21 to 26 minutes or until a toothpick comes out clean.
- While the cake is baking, combine in a small saucepan the lemon curd, 1 tablespoon of fresh lemon juice, and the zest of 1/2 of a lemon. Heat on low to just warm.
- When the cake is out of the oven and still warm poke holes in the cake every inch or so. Next, pour the warm lemon curd filling over the warm cake and spread it to cover the whole cake top.
- Cover the cake with clear wrap and chill for 2 hours.
- After the cake is chilled cover the cake with the cool whip to frost and swirls with a spatula to make a pretty design.
- Cut think slices of lemon and decorate the top of the cake. Refrigerate until it is time to serve.
Notes
- Make sure the cool whip is thawed and in the refrigerator not in the freezer. Take a spoon and stir and fluff up before you frost the cake.
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