Lemon Curd Poke Cake

161

By Ashton Swank

Prep Time:

45m

Bake/Cook Time:

30m

Yield:

16 servings

Plan for:

1 hour chill time

Sometimes you just want something quick and easy. This Lemon Curd Poke Cake starts with a simple box yellow cake that's soaked in homemade lemon curd and then topped homemade whipped cream. With only 9 ingredients, which you probably already have in your kitchen, you can whip up a semi-homemade cake in no time.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

Yellow Cake with Lemon Curd

1 box (15.25 oz) yellow cake mix, plus ingredients called for on the box (oil, water, eggs). May vary by brand.
1 cup Dixie Crystals Extra Fine Granulated Sugar
3/4 cup fresh lemon juice
6 egg yolks
1/2 cup unsalted butter, cubed

Whipped Cream

2 cups heavy whipping cream
1/2 cup Dixie Crystals Confectioners Powdered Sugar
1 tablespoon vanilla extract
2 tablespoons instant pudding mix, vanilla flavor
Zest of one lemon, no white bitter pith

Directions

For cake, preheat oven to 350°F. Coat a 9 x 13-inch baking dish with nonstick spray. Set aside.
Prepare cake according to package directions. Pour cake batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted into center of cake comes out clean.
Place pan on a wire rack and allow to cool completely.
Using end of a wooden spoon, poke holes evenly all over cake. Set aside.
For lemon curd filling, in a medium saucepan with NO heat, whisk together sugar, lemon juice, and egg yolks until smooth.
Turn heat to medium-high and stir constantly for 10 minutes until mixture begins to bubble and noticeably thicken. Remove from heat.
Mix in butter and continue to stir until completely melted.
Strain mixture through sieve into a jar.
Pour lemon curd evenly over top of cake, trying to fill holes as much as possible. Cover and chill for at least an hour.
For whipped cream, pour all ingredients into bowl of a stand mixer and whisk on high for 5 minutes or until stiff peaks form. Fold in zest from one lemon if desired.
Spread whipped cream over chilled cake. Garnish with more lemon zest if desired.
Keep chilled until ready to serve.