Lemon Curd Poke Cake
This lemon curd poke cake is a super easy recipe to make and turns out delicious and moist. For ease and convenience, I made it with store-bought lemon curd, but feel free to use homemade.
nonstick cooking spray
lemon cake mix (such as Duncan Hines Perfectly Moist Lemon Supreme)
1
(15.25 ounce) package
water
1
cup
eggs
3
large
vegetable oil
⅓
cup
lemon curd
1
(11 ounce) jar
frozen whipped topping (such as Cool Whip), thawed
1
(8 ounce) container
lemon zest (optional)
1
teaspoon
 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan with nonstick cooking spray.
  Mix together cake mix, water, eggs, and oil in a large bowl until well blended. Pour into the prepared 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 cake with the handle of a wooden spoon, about 1/2 inch apart.
  Pour lemon curd over cake and spread with a spatula until absorbed into the holes. Refrigerate for 1 hour.
  Frost with whipped topping and sprinkle with lemon zest. Keep refrigerated until serving.
