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Lemon Poke Cake


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Rate this recipe 4.5/5 (23 Votes)


  • Easy Lemon Curd:
  • 1 Lemon Cake, baked and cooled in a 9x13 pan (I used a Duncan Hines cake mix)
  • 1 Lemon Curd Recipe, reserve 1/4 cup for drizzling
  • 1 - 8 oz cool whip
  • 1/2 cup white chocolate chips
  • 1/2 cup chopped pecans
  • 1 cup lemon juice (fresh is always best!)
  • 1 cup sugar
  • 1/2 cup butter, melted
  • 2 eggs


Servings 12
Adapted from


Step 1

1.Use the bottom of a wooden spoon to evenly poke holes throughout the baked cake (approximately 20-25 holes).
2.Pour the lemon curd over the cake, aiming to fill the holes. Use a rubber spatula to spread the curd evenly over the cake.
3.Spread the cool whip over top. Sprinkle the white chips and pecans over top. Drizzle with remaining lemon curd.
4.Let chill for at least 4 hours. Overnight is best.

Easy Lemon Curd:
1.Whisk all ingredients together in a large bowl (contents WILL bubble up when stirred, so make sure you have plenty of extra room to avoid a spill-over).
2.Microwave ingredients for up to 10 minutes. REMOVE AND STIR after every minute. Once mixture begins to thicken, you can discontinue heating. It generally takes mine 6-8 minutes to look just right.
3.Line a smaller bowl with a zip top bag (use a high quality brand so it doesn't melt). Pour the lemon curd into the zip top bag and seal it up.
4.Fill the bowl with ice water and place the bag of lemon curd in the ice bath. Place the bowl in the freezer for about 10 minutes. Curd will be thickened and chilled once removed and ready to serve.


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