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Triple Lemon Poke Cake

Ingredients 

FOR THE CAKE:

  • 1 box lemon cake mix 15.25 ounces
  • 1 cup 2% milk
  • 3 large eggs
  • ⅓ cup vegetable oil

FOR THE JELLO LAYER:

  • 3 ounces lemon jello
  • ½ cup boiling water
  • ½ cup cold water

FOR THE LEMON CURD LAYER:

  • 1 3/4 cups lemon curd (2 10 ounce jars of Dickinson’s lemon curd)

FOR THE TOPPING:

  • 8 ounces Cool Whip thawed
  • Lemon slices/zest to decorate the top

Instructions 

  • Preheat the oven to 350º Fahrenheit. Spray a 9×13 baking pan with cooking spray.
  • In the bowl of a stand mixer (or use a hand mixer), mix the cake mix, milk, eggs and oil for 2 minutes, scraping the sides of the bowl as needed.
  • Pour the cake batter into the prepared pan.
  • Bake for 21-26 minutes or until the center of the cake bounces back when you touch it.
  • Allow the cake to cool for 5 minutes, then poke holes all over the top of the cake using a long-tined fork or a skewer.
  • Mix the jello powder with the boiling water. Use a whisk to stir until the powder dissolves. Then mix in the cold water.
  • Pour the jello over the cake so that it soaks into the holes.
  • Allow the cake to cool for 1 hour in the refrigerator.
  • Spread lemon curd evenly over the top of the cake.
  • Then spread Cool Whip evenly on top of the lemon curd.
  • Decorate with lemon zest or sliced lemons.
  • Store in the refrigerator until serving.

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