Description
Light, zesty lemon poke cake soaked with tangy lemon curd and topped with whipped cream—bright, moist, and perfect for spring gatherings.
Ingredients
Units
Scale
- 1 box (15.25 oz) yellow cake mix (plus ingredients on box: eggs, oil, water)
- 1 cup lemon curd (store-bought or homemade)
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Optional garnish: lemon zest, fresh berries, mint
Instructions
- Preheat oven to 350°F (175°C). Prepare cake mix batter according to package directions and pour into a greased 9×13″ pan.
- Bake cake as directed, until a toothpick comes out clean. Cool in pan for 10 minutes.
- Using the handle of a wooden spoon, poke holes evenly all over the cake.
- Warm lemon curd slightly and pour evenly over cake, allowing it to seep into the holes.
- Pour sweetened condensed milk over the top, letting it fill remaining holes.
- Chill cake in refrigerator for at least 2 hours (or overnight) to set and soak.
- In a bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread whipped cream evenly over chilled cake just before serving.
- Garnish with lemon zest, berries, and mint, if desired. Slice and serve chilled.
Notes
- Let cake chill fully so that flavors meld and texture becomes custardy.
- For extra lemon punch, stir 1 tbsp lemon zest into the whipped cream.
- Use low-fat whipping cream for a lighter topping.
- Store leftovers covered in the fridge for up to 4 days.
- Make-ahead tip: bake and poke the cake a day ahead, then pour curd and milk, refrigerate overnight, top with whipped cream just before serving.
Nutrition
- Serving Size: 1 slice (1/12 cake)
- Calories: 350 kcal
- Sugar: 28g
- Sodium: 290mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 55mg