Lemon Curd Poke Cake

Are you a fan of elegant, semi-homemade desserts? If so, you will adore this Lemon Curd Poke Cake. It’s the perfect treat for out-of-town guests, celebrations, or quiet evenings at home with loved ones. A few special ingredients turn ordinary boxed yellow cake mix into a dessert worthy of seconds and thirds!

Lemon Curd Poke Cake

I appreciate the ease of boxed cake mixes and with a little creativity, they can be adapted into any flavor one can imagine! Sour-sweet lemon curd melted deep into the cake is what makes this dessert extra special.

Related Recipe – Lemon Cake or Instant Pot Lemon Curd Cheesecake

Baking Tips

1. Removing cake from cake pans is much easier if you line the bottom with parchment paper. I simply use a pencil to trace the shape of the pan, then place the parchment inside of the prepare pan. When flipped, the entire cake will fall out of the pan easily.
2. The lemon curd will be absorbed by the cake once they have cooled. To keep the cake from sliding around the cake plate, placing the cooled cake upside down will help it stick.
3. When the cakes are done baking, use the round end of a candy thermometer, wooden spoon, or scoop to poke holes deep into the cakes. Spread lemon curd over the cakes and watch as it drips into the holes.

Related – If you love lemon desserts like we do, this Lemon Lush should be added to your list!

Ingredients for Lemon Curd Poke Cake

• 1 box yellow cake mix plus the ingredients needed to prepare it (usually eggs, vegetable oil, and water)
• 1 teaspoon lemon extract
• Non-stick cooking spray
• Flour for dusting the cake pans
• Lemon Curd
• Grated lemon peel
• Fresh mint for garnish
• 3 cups powdered sugar
• 1 stick of unsalted butter, softened
• Milk

Tools You May Find Helpful:

• Hand mixer
• Mixing bowls
• Measuring spoons
• Measuring cups
• Parchment paper or parchment circles
• 2- 8-inch round cake pans
• Cooling rack
• Icing spatula

This cake is delicious with tea or coffee. It’s zesty lemon flavor makes it perfect for summer!

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More lemon cake recipes

You will find plenty of poke cake recipes on this blog. I love injecting additional flavor into cakes, and poke cakes make that business easy, plus guests love them! This Citrus Lover’s Poke Cake combines lemon and orange flavors for a wonderful summertime dessert you will love.

If you love pound cake, this next recipe is right up your alley. This Lemon Cream Cheese Pound Cake with Strawberry Topping displays beautifully and tastes fantastic.

If you’re looking for something elegant, perfect for a bridal or baby shower or even afternoon tea (yes, people still do that!), this Lemon Rosemary Olive Oil Cake is truly delightful.

If you would like to try some more, you can find all my cake mix recipes here, all my poke cake recipes here, and ALL cake recipes here.

More Poke Cake Recipes

• Elvis Presley Cake
• Pistachio Poke Cake
• Pineapple Poke Cake
• Raspberry Poke Cake
• Chocolate Poke Cake
• Banana Pudding Poke Cake
• Red White and Blue Poke Cake

Lemon Curd Poke Cake

Zesty Lemon Curd Poke Cake is perfect for summer!

4.94 from 15 votes

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Servings: 8

50 minutes mins

Author: Amanda Davis

Ingredients

• ▢ 1 box yellow cake mix PLUS the ingredients listed on the box
• ▢ 1 teaspoon lemon extract
• ▢ 1 10- ounce jar of lemon curd divided
• ▢ 3 cups powdered sugar
• ▢ 1 stick of unsalted butter 8 tablespoons, softened
• ▢ 1 tablespoon milk
• ▢ Lemon peel and fresh mint for garnish optional

Instructions

• 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.

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