Lemon Curd Poke Cake
The recipe Lemon Curd Poke Cake can be made in approximately 50 minutes. One portion of this dish contains around 1g of protein, 15g of fat, and a total of 395 calories. This recipe serves 8 and costs 81 cents per serving. If you have milk, powdered sugar, lemon peel, and a few other ingredients on hand, you can make it. 39 people found this recipe to be flavorful and satisfying. It is brought to you by Amandas Cooking. A few people really liked this side dish. It is a good option if you're following a gluten free diet. With a spoonacular score of 1%, this dish is improvable. Try Lemon Angel Food Cake Filled With Lemon Curd and Fresh Raspberry, Meyer Lemon and Olive Oil Chiffon Cake with Lemon Poppyseed Curd, and Lemon Curd-Topped Lemon Cake + Blogiversary + Le Creuset Stoneware Bakeware Set Giveaway for similar recipes.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 35 minutes
Ingredients:
1 10-ounce jar of lemon curd, divided
1 teaspoon lemon extract
Lemon peel and fresh mint for garnish, optional
1 tablespoon milk
3 cups powdered sugar
1 stick of unsalted butter (8 tablespoons), softened
Equipment:
baking paper
oven
wooden spoon
frying pan
Cooking instruction summary:
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.
Step by step:
1. Preheat the oven (according to cake mix directions) and prepare two 8-inch round cake pans by lining the bottom with parchment paper.
2. Combine ingredients from the back of the box AND the lemon extract. Prepare cake mix according to box directions.
3. 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.
4. Spread remaining lemon curd over both cakes, allowing it to sink into the holes.Allow the cakes to cool completely in the pans.
5. Remove one of the cooled cakes from its pan (remove parchment from bottom of cake) and place it face down on a cake stand.
6. Spread frosting on top of it.
7. Remove the second cake from its pan (remove parchment from bottom of cake) and place it face down on top of the frosted layer.
8. Spread frosting over the top of the second cake.
9. Garnish the cake with lemon peel and fresh mint if desired.
Nutrition Information:
covered percent of daily need
