Ingredients
16
16 servings
- •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
- •⅓ 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)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch cake pan with nonstick cooking spray.
- Mix cake mix, eggs, water, and oil in a large bowl until well blended. Pour into the prepared cake pan.
- 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.
- Poke holes into the top of the cake with the handle of a wooden spoon, about 1/2 inch apart.
- Pour lemon curd over the cake and spread with a spatula until lemon curd is absorbed into the holes. Refrigerate for 1 hour.
- Frost with whipped topping and sprinkle with lemon zest. Keep refrigerated until serving.
Nutritional Facts
Per 16 servings
- Calories: 231
- Carbohydrate: 38g
- Fat: 8g
- Fiber: 0g
- Protein: 3g
- Sugar: 26g
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