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A super easy recipe to make a delicious, moist, and lemony cake. For ease and convenience I made it with store-bought lemon curd but feel free to use homemade.
Ingredients
- nonstick cooking spray
- 1 (15.25 ounce) package lemon cake mix (such as Duncan Hines® Perfectly Moist Lemon Supreme)
- 3 large eggs
- 1 cup water
- 1/3 cup vegetable oil
- 1 (11 ounce) jar lemon curd
- 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
- 1 teaspoon lemon zest (optional)
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch cake pan with nonstick cooking spray.
Step 2
Mix cake mix, eggs, water, and oil in a large bowl until well blended. Pour into the prepared cake pan.
Step 3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 27 minutes. Transfer cake to a wire rack and cool for 15 minutes.
Step 4
Poke holes into the top of the cake with the handle of a wooden spoon, about 1/2 inch apart.
Step 5
Pour lemon curd over the cake and spread with a spatula until lemon curd is absorbed into the holes. Refrigerate for 1 hour.
Step 6
Frost with whipped topping and sprinkle with lemon zest. Keep refrigerated until serving.
Cook’s Notes:
I used store-bought lemon curd from Wilkin & Sons, LTD.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 231 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat4g | 21% |
| Cholesterol57mg | 19% |
| Sodium224mg | 10% |
| Total Carbohydrate38g | 14% |
| Dietary Fiber0g | 1% |
| Total Sugars26g | |
| Protein3g | |
| Vitamin C0mg | 1% |
| Calcium18mg | 1% |
| Iron1mg | 3% |
| Potassium36mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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