This Lemon Berry Poke Cake is fantastic for summer. White cake, lemon curd, and fresh berries it's not only delicious but gorgeous on your dinner table.
Prep Time 25 minutesminutes
Cook Time 3 hourshours7 minutesminutes
Total Time 3 hourshours32 minutesminutes
Servings 12
Calories 498kcal
Author Sandra
Ingredients
1white cake mixprepared according to package directions
Lemon Curd
3/4cupfresh lemon juice
3/4cupsugar
1/2cupbutter
1tablespoonlemon zest
3large eggs
Whipped Cream
1pintheavy cream
1cuppowdered sugar
1tspalmond extractor vanilla, but we prefer almond
Berry Topping
2cupsstrawberry slices
8ouncesblueberries
8ouncesraspberries
Instructions
Bake cake according to package directions and allow to completely cool once baked.
Once cooled make lemon curd, whipped cream, and wash all of the berries.
In a saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk or spoon. When the first bubble appears you know you need to cook for another 6-7 minutes. Constantly stir to make sure it does not cook to the bottom. Set aside to cool completely while cake cools.
Make whipped cream by beating cream until frothy. Add powdered sugar and extract and beat until thick and spreadable.
Poke holes into your cake. Pour the curd into the holes evenly, then top with whipped cream. Cover and place in refrigerator for 2-3 hours.