Lemon Curd Poke Cake Recipes

LEMON CURD POKE CAKE

Steps:

• Preheat the oven (according to cake mix directions) and prepare two 8-inch round cake pans by lining the bottom with parchment paper.
• Combine ingredients from the back of the box AND the lemon extract. Prepare cake mix according to box directions.
• Bake the cakes as directed on the box.
• While cake is baking prepare the frosting by mixing powdered sugar, unsalted butter, and milk in a mixer. Stir in several tablespoons of lemon curd until desired texture and flavor is achieved.
• When cakes are done, remove from the oven to cooling racks and use the handle of a wooden spoon to poke holes into the cake.
• Spread remaining lemon curd over both cakes, allowing it to sink into the holes.
• Allow the cakes to cool completely in the pans.
• Remove one of the cooled cakes from its pan (remove parchment from bottom of cake) and place it face down on a cake stand. Spread frosting on top of it.
• Remove the second cake from its pan (remove parchment from bottom of cake) and place it face down on top of the frosted layer. Spread frosting over the top of the second cake.
• Garnish the cake with lemon peel and fresh mint if desired.

LEMON POKE CAKE

Steps:

• CLICK HERE to view the entire recipe on the Dixie Crystals website.

LEMON CURD POKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch cake pan with nonstick cooking spray.
• Mix cake mix, eggs, water, and oil in a large bowl until well blended. Pour into the prepared cake pan.
• 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.
• Poke holes into the top of the cake with the handle of a wooden spoon, about 1/2 inch apart.
• Pour lemon curd over the cake and spread with a spatula until lemon curd is absorbed into the holes. Refrigerate for 1 hour.
• Frost with whipped topping and sprinkle with lemon zest. Keep refrigerated until serving.