Triple Lemon Poke Cake – An easy lemon cake baked with lemon curd, filled with more lemon curd, and topped with a lemon pudding icing.

I would say lemon desserts are right behind chocolate desserts when it comes to my favorites.  This so very easy Triple Lemon Poke Cake is just the ticket for lemon dessert lovers like me!

It starts with a box lemon cake mix, and I like to kick up the lemon flavor by adding some fresh lemon zest.  Then I use some store-bought lemon curd, and add that to the batter before baking.  No need to mix it in or anything.  It just bakes right into the cake.  After baking, I poke holes in it and fill it with more lemon curd, and finally top it with the easiest lemon icing ever!

Ingredients Needed to Make this Triple Lemon Poke Cake:

• 1 box lemon supreme cake mix plus ingredients to make cake
• zest of 1 lemon
• 1 jar lemon curd
• 3.4 oz box of lemon pudding
• milk
• whipped topping
• Optional: thinly sliced lemon

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Triple Lemon Poke Cake

Triple Lemon Poke Cake - An easy lemon cake baked with lemon curd, filled with more lemon curd, and topped with a lemon pudding icing.

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Ingredients

• 1 box lemon supreme cake mix plus ingredients to make cake
• zest of 1 lemon
• 1 jar lemon curd
• 3.4 oz box of lemon pudding
• 2 cups milk
• 2 cups whipped topping
• Optional: thinly sliced lemon

Instructions

1. Prepare cake according to package directions with the amounts of water, eggs, and oil called for on the box.
2. Add in the zest of 1 lemon and beat as directed. Pour into a 13 x 9 pan sprayed with cooking oil spray. Top with teaspoonfuls of lemon curd on top of the batter. Do not mix these in. I put about 12 total teaspoonfuls. Bake as directed.
3. Remove cake from oven poke holes over cake with the handle of a wooden spoon.
4. Fill each hole with more lemon curd. Use a spreader to help distribute the lemon curd over the cake and into the holes. Allow cake to cool for an hour.
5. Make pudding icing by whisking lemon pudding mix with milk. Whisk it to combine milk and pudding for about 30 seconds. Allow it to set for 5 minutes and whisk again.
6. Whisk in cool whip.
7. Spread this lemon icing over top of cooled cake. Refrigerate for a few hours before serving.
8. Optional: Top with thinly sliced lemon rings.

Notes

I find the lemon curd with the pie filling in the grocery store. You can also make a homemade one, which is delicious!

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• 
  Rachel Ray 13 x 9 Pan
• 
  Wilton 13 x 9 Pan

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Other Lemon Recipes:

• Lemon Burst Muffins
• Lemon Blossoms
• Lemon Truffles
• Strawberry Lemon Dump Cake

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